Ikura Gunkan and Nigiri Plate

Method

1. 1

   Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.

2. 2

   Add the rice and 2 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   Prepare the garnishes: cut the cucumber into long thin batons.

5. 5

   Moisten your palms with vinegared water and form small, loosely packed ovals of rice, each about the length of two fingers. Line them up on a damp tray.

6. 6

   For the gunkan pieces, wrap a 1 1/4 inch strip of nori around a rice pillow so it stands taller than the rice, seal the end with a crushed grain of rice and spoon the topping into the boat.

7. 7

   Hold a slice in one palm, add a touch of wasabi, set the rice on top and turn it over, cupping and pressing gently to shape the nigiri.

8. 8

   Plate the pieces with a little space between them and eat within 15 minutes while the rice is still slightly warm.