Ingredients:
150g tuna fillets,
2 teaspoons wasabi,
4 tablespoons rice wine vinegar,
175g sushi rice,
salt.
Method: rinse tuna fillets under cold water, dry them off and remove any bones with a pair of tweezers. Trim the sides evenly and slice slightly askew across the fibers into 8 slices about 3×5 cm . . Brush the slices with wasabi. Put each slice on a ball of rice nigiri with wasabi oiled side down and press lightly.
