Hold a piece of fish between the thumb and forefinger of your left hand. Using your right hand, pick up approx. 20 g sushi rice and create a roll with your fingers and the ball of your hand. Then spread a little wasabi onto the centre of the fish, press the rice onto the fish, turn over the sushi and press the fish firmly onto the rice. Repeat several times until the fish and rice are well bonded.

Garnish the salmon nigiris with spring onions and roasted sesame seeds. Garnish the mackerel nigiris with chives and grated ginger (no wasabi). Garnish the turbot nigiris with a slice of lime. Using keta caviar and approx. 29 g sushi rice, form the nigiris into a cylindrical shape. Wrap a nori band (15×3 cm) around the shaped rice, add a spoonful of keta caviar on top and then add a little wasabi.

Preparation time: 40 mins
Per portion: 1228 kJ / 293 kcal