• 1 tbs rice vinegar
  • 2 cups prepared sushi rice (see related recipe)
  • 150g sushi-grade tuna, thinly sliced (see note)
  • Japanese soy sauce and wasabi, to serve
  • Fill a bowl with cold water and add the rice vinegar. Dip fingers in water and shake off excess. Pick up 1 tablespoon of rice and shape into a rectangle with rounded edges.
  • Place a slice of tuna over the top of rice and mould in place. place on a serving platter. Serve with soy sauce and wasabi.