Method

• 1.
  For the vinegared rice, rinse and rub the rice in a continuous motion under cold running water until it runs clear. Place rice and 450ml water in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes until cooked but grains are quite firm. Remove from heat and set aside for 15 minutes, then drain off any excess water.

• 2.
  Meanwhile, simmer 4 tablespoons vinegar with the sugar and 1 tablespoon salt in a small saucepan over medium heat for 4-5 minutes, stirring, until sugar dissolves. Don’t allow mixture to boil. Add kombu, then remove from the heat. Once cool, stir in the remaining vinegar. Tip the rice into a large, deep dish. Pour 4 tablespoons of the vinegar mixture over the rice while it’s still warm and stir to coat the grains thoroughly. Continue to blend in the remaining vinegar mixture, mixing with a wide wooden spoon until the rice is evenly coated. Discard kombu, then cover rice with a well-wrung-out damp cloth until ready to use.
• 3.
  Using wet hands, mould heaped tablespoons of the rice into 9 logs. Top logs with slices of fish to form nigiri sushi. Arrange the nigiri sushi on a platter with the remaining fish and garnishes, then serve immediately.