• 3/4 lb (375 g) fresh salmon, cut into 20 g pieces or
• 3/4 lb (375 g) sliced smoked salmon or
• 12 cooked nigiri shrimp (see note)

Shape about 20 oblong balls with rice. To do so, work with your right hand lightly moistened. The amount of rice should not exceed 15 ml (1 tablespoon) per piece of sushi. Place a slice of salmon (or shrimp) on the fingertips of your left hand. Spread wasabi with the right forefinger and place on rice.

With the thumb and middle finger of your right hand, fold edges of the piece of salmon to cover rice.

To serve, dip sushi, fish side down, in soy sauce. Avoid dipping rice. Serve with a seaweed salad, if desired.

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