The purest form of sushi. Slices of raw salmon draped over hand-pressed mounds of vinegared rice. Looks simple, requires practice.
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Slice the sushi grade salmon against the grain into rectangular pieces (approx 3cm x 6cm)
Wet your hands slightly. Pick up about 20g of sushi rice and gently press into a rectangular mound (shari ball)
Dab a tiny amount of wasabi paste on the underside of a salmon slice
Place the salmon slice (wasabi side down) onto the rice mound
Shape gently with your fingers to adhere the fish to the rice
Serve with soy sauce and pickled ginger
