Method

Wash rice in cold water until water runs clear (4–5 rinses). Cook in a rice cooker or on stovetop using the absorption method. Meanwhile, warm rice vinegar, sugar and salt in a small pan, stirring until dissolved. Cool.
About 5 min
Transfer hot cooked rice to a wide wooden or glass bowl (hangiri). Drizzle seasoning over the rice and fold through with a flat paddle using a cutting motion — do not mash. Fan the rice to cool to body temperature. Cover with a damp cloth.
About 8 min
For nigiri: Wet your hands with water mixed with a little vinegar (tezu). Take 20g of rice, form into an oval. Place a dab of wasabi on one fish slice, press the fish onto the rice, then firmly cup the piece between your fingers and thumb, pressing gently to mould. Repeat with salmon, tuna and prawn.
About 8 min
For maki (cucumber roll): Lay a half-sheet of nori shiny-side down on a bamboo mat. Spread 80g rice evenly over the nori leaving a 1.5 cm border at the top edge. Lay cucumber sticks along the centre.
About 8 min
Roll the mat forward tightly, using the mat to press and seal. Wet the nori border to seal. Unroll mat, then slice the roll into 6–8 pieces with a moistened sharp knife using a single pull stroke.
About 8 min
For avocado-salmon maki: repeat step 4 with avocado strips and salmon inside. Roll and slice.
About 8 min
Arrange nigiri and maki pieces on a plate. Serve with pickled ginger, wasabi and soy sauce on the side. Dip only the fish side (not the rice) into soy.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, soy, fish, shellfish