INGREDIENTS:

•  2 trough shells (about 1/3 oz., 10g. each)
• About 1 2/5 oz. (40g.) sushi rice

DIRECTIONS:

• Dip both hands into vinegared water  (water:vinegar = 3:1). Take some rice (about 2/3 oz., 20g.) in right fingers.
• Take a trough shell in left hand.
• With right forefinger, place a dab of wasabi in center.
• Lay the rice on fish and press lightly with right forefinger. Holding sides between right fingers, roll sushi over so that fish is on top
• Press sides with right thumb and forefinger.
• Press top with right fingers and far end with left thumb.
• Turn sushi with right thumb and forefinger, so that the other end can be shaped. Repeat the previous two steps. Check shape again.