Nigiri sushi (Rice with raw fish)

Prawns: remove heads and mud veins, arrange on bamboo skewers. Impale each prawn lengthways on a skewer and place into steamer. Steam for 3 minutes with 45 ml white wine, 90 ml water and 15 ml sugar. Leave to cool. Remove skewers, shell, leaving tails attached. Cut open carefully.
Squid: open flat, slice thinly.
Smoked salmon: cut into 6 cm x 2 cm portions.
Perlemoen: thinly slice into 6 cm x 2 cm portions.
Raw fish must be fresh. Yellowtail, boiled octopus, red snapper, fresh silver or red tuna can be used.
Short-grain rice: boil (flavour rice with a few drops of sake or dashi).
AWASESU (VINEGAR FOR SUSHI RICE)
1. Heat ingredients in a small pan until sugar has dissolved.
2. Spread hot rice in a shallow wooden bowl. Pour awasesu over rice evenly.
3. Scoop up a small amount (about one heaped tablespoon) of flavoured rice, and mould into an oval shape.
4. Place wasabi to taste, on top of shaped rice, cover with Sushi Gu.
5. Serve sushi with soy sauce. For those who prefer it hot, stir a little wasabi paste into soy sauce when serving.