Nigiri with BiGG Wasabi Seaweed

INGREDIENTS

BiGG Wasabi Seaweed Seasoning
200g sushi rice
35g sushi vinegar
100g raw sashimi-grade salmon
100g raw sashimi-grade tuna
wasabi
pickled ginger
vegetable oil

METHOD

1. Wash sushi rice 2-3 times in cold water until the water runs clear, then transfer to a rice cooker with 260g of water and press cook.

2. Once cooked, tip rice into a large bowl and fold through the sushi vinegar. Cover the bowl with a damp tea towel for 10 minutes.

3. While the rice is covered, slice your raw fish into slices at a 45 degree angle and set aside.

4. Form the rice into small, rectangular mounds and place a slice of raw fish on top of each of them.

5. To serve, lightly brush half the raw fish with a very light coating of vegetable oil and roll your nigiri in BiGG Wasabi Seaweed and serve with wasabi and pickled ginger.