Koji Kagawa, an executive sushi chef at SUSHISAMBA in New York City shows you how to make Nigiri Zushi (sushi) like a pro.

You Will Need:

At least a quarter-pound of trimmed, uncooked saltwater fish
A sharp knife
A cutting board
A dollop of prepared wasabi
A bowl of water
Some ice or a refrigerator (optional)

You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.

Step 1 – Slice Fish
Slice fish with a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2 inch long and a quarter inch thick.
Tip: To make thing easier, cut all your fish at one time, but keep the pieces cold until you use them – put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2 – Roll Rice into Ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice – about the amount that will fit into your palm – and roll it into a ball.

Step 3 – Shape Rice Ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
Tip: Your rice should be about the same size as your cut piece of fish.

Step 4 – Dab Wasabi on Fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5 – Press Rice against Fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6 – Squeeze Together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7 – Continue Process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8 – Garnish Plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

Fact: Real wasabi is notoriously expensive, so most sushi restaurants jus use a mixture of horseradish, mustard powders, and food coloring.