Ingredients
- 1 Sashimi grade tuna steak
- 1 Sashimi grade Salmon filet
- Cooked white sushi rice
- Narrow strips of sliced avocado
- Narrow strips of nori paper (approx 1 cm in thickness)
Utensils
- Miyabi, or similarly sharp chopping knife
- Chopping board
- Two glass mixing bowls (for the tartar)
- Glass bowls (for the rice and other ingredients)
- Fork (to mix the tartar)