Hand-pressed sushi (Nigirizushi)

1. Rinse the rice until clear, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes; fold in the dissolved vinegar, sugar and salt mixture while fanning and cool to body temperature.

2. With a sharp knife and a single stroke, cut the salmon and tuna diagonally across the grain into 1 x 3 x 7 cm slices.

3. Thread the prawns lengthways onto skewers and boil for 2 minutes so they stay straight, then peel and butterfly them from the belly side.

4. Add a little rice vinegar to a small bowl of water, wet your hands in it and shape about 20 g rice into a loose oblong ball.

5. With a finger of your other hand, smear a little wasabi on a slice of fish, place the rice on it and press gently together with two fingers, then turn over.

6. Serve with soy sauce and pickled ginger; the ginger cleanses the palate between bites.

Tip: Nigiri was the street food of 1820s Edo (now Tokyo). Dip the fish side into the soy sauce, not the rice side – otherwise it falls apart and gets too salty.