Hand moulded sushi (Nigiri-zushi) from Sydney Seafood School

  • castor sugar
  • wasabi paste
  • pickled ginger
  • mirin
  • sushi rice
  • sashimi grade tuna
  • sashimi grade salmon
  • Japanese soy sauce
  • Japanese rice vinegar
  • sashimi grade snapper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any sashimi-grade fish (such as ocean trout or yellowtail kingfish) or butterflied cooked prawns for any of the fish species in this recipe.

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