Sushi Omakase

Ingredients

• Pickled ginger - For serving
• Wasabi - For serving
• Soy sauce - For dipping
• Fresh fish (tuna, salmon, etc.) - 1/2 pound
• Nori (seaweed sheets) - 10 sheets
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Rice vinegar - 1/4 cup
• Sushi rice - 2 cups

Instructions

1. Prepare the sushi rice according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt, then let it cool.
2. Slice the fresh fish into thin, bite-sized pieces.
3. To make nigiri, take a small amount of sushi rice and shape it into a rectangle. Place a slice of fish on top.
4. To make maki, place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori, leaving a small space at the top. Place a few pieces of fish and any other desired fillings on the rice, then roll it up tightly using the bamboo mat.
5. To make sashimi, simply serve the sliced fish on its own.
6. Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.