Nigiri sushi

Ingredients

• 10 cooked shrimp
• 10 portions of very fresh, high-quality raw salmon (sashimi grade)
• 1 tablespoon of Japanese rice vinegar
• 500 g of cooked Japanese short-grain rice
• 60 g of wasabi paste
• 120 ml of soy sauce
• Pickled ginger (gari)

Open the shrimp by making an incision along the length, while keeping the tail attached. Remove the dark vein from the back.

Fill a bowl with hot water and add the rice vinegar. Wet your hands in the water, then form about 20 rice balls by gently pressing them together; wet your hands between each ball. Place them on a cloth covered with cling film.

Place a slice of salmon in the palm of one hand and spread a small amount of wasabi over it using the index finger of your other hand. Place a small mound of rice on top, with the wasabi facing the rice.

Press firmly, but not too hard, then flip the sushi onto a serving plate.

Do the same with the shrimp: apply a little wasabi to the cut side, then place it on a rice ball.

Cover with cling film and store in the refrigerator. Take the sushi out of the refrigerator 10 minutes before serving, along with the soy sauce and marinated ginger.