Hand Molded Sushi - cooking recipe

Ingredients

1 tbsp rice vinegar
3 cups prepared sushi rice
12 oz sashimi tuna, thinly sliced
2 tsp wasabi paste
1/4 cup Japanese soy sauce

Preparation

Add vinegar to a medium bowl of cold water. Dip fingers in bowl of vinegared water. Pick up 1 tbsp rice with one hand, gently squeezing and shaping it into a rectangle shape with rounded edges.
Pick up a slice of fish with index finger and thumb of left hand. Using tip of right-hand index finger, scoop up a dab of wasabi; spread wasabi along center of fish.
Bend fingers of left hand to form cup to hold fish; place rice shape on fish. Move left thumb to top end of rice shape to stop rice being pushed off fish; use right-hand index and middle fingers to gently push rice shape and fish together.
Turn sushi piece over in left hand so fish is on top, gently push fish against rice with right-hand index and middle fingers; left thumb should remain at top end of rice to stop it being pushed out. With thumb on one side of rice and index finger on the other, gently squeeze rice to straighten the sides.
Using right-hand index finger and thumb, turn sushi 180 degrees and push fish against rice again with right-hand index and middle fingers. Serve with soy sauce.