Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide. Lay out the seaweed
and have the cornstarch slurry
ready. Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab
1/16th teaspoon wasabi
on the fish
and add 2 tablespoons rice on top of the fish. Squeeze and form the sushi. Place the sushi, rice side down on top of a band of nori. Using your fingers moisten the tips of the nori with some of the cornstarch
mixture and fold the band of nori upon itself to adhere. Keep sushi cold until serving.
Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento
Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki. Also refer to the Sushi
Rice recipe as needed.