Hand-formed sushi

Makes 24-32 pieces

This is an easier version of the trickiest types of sushi to make.

This is an easier version of the trickiest types of sushi to make.

2-3 tablespoon rice vinegar

250ml/8fl oz water

1 quantity prepared sushi rice

400g/14oz fish, preferably different types (eg tuna or salmon fillets)

Wasabi paste

First, holding your knife at a 45-degree angle, cut the fish fillets into diagonal slices, 5mm (1/4in) thick.

Mix the vinegar and water in a small bowl. Dip your hands in the mixture and pick up a ball of rice about the size of an egg. Gently roll it in the palm of your hands, shaping it into an oblong.

Place it on a clean work surface or chopping board. Prepare several more rice oblongs. Tidy up the shape if necessary but do not overhandle it.

Lay the toppings out next to each oblong of rice. Dab a little wasabi paste on each oblong. Lay the topping (slice of fish) on to each and press gently to keep it in place.

Avoid excessive handling of the fish, but use your thumb and forefinger to press the ends of the fish to the rice. Gently shape the sides of the rice and serve.