|Tuna/Smoked salmon, butterflied shrimp / fish of your choice / a combination||3⁄4 Pound, uncooked|
|Cooked sushi rice||3 Cup (48 tbs)|
|Wasabi||1 Tablespoon, mixed to a paste with a little cold water|
1. Diagonally slices fish into 1 X 2 X ¼ [thick] inch pieces.
2. Grasp 2 tbsp rice with hands dipped in vinegar and press firmly, yet gently into oval shape.
3. Spread a little wasabi paste onto the fish slice center and then arrange on the oval shaped rice upside down. Repeat the process till entire fish is used.
4. Arrange on a serving tray and serve with soy sauce and pickled ginger.