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1. To prevent the shrimp from curling when cooked, insert a toothpick lengthwise along their inner curves. Bring 1 cup of water to a boil in a small saucepan and drop in the shrimp.
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2. Cook for 3 minutes, then drain, remove the toothpicks and peel the shrimp. Devein them by making a shallow incision along the top of each shrimp and removing the white or black intestinal vein with the point of a knife.
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3. Then cut the shrimp three quarters of the way through along their inner curves and gently spread them open, butterfly fashion. Flatten them slightly with the side of a cleaver or knife.
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4. In a mixing bowl, combine 1/3 cup of cold water and 2 tablespoons of the sushi dressing. Add the shrimp, turn them about to coat them well, and marinate for 15 to 30 minutes.
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5. With a sharp knife, cut the filleted fish crosswise at an angle, into slices ¼ inch thick. (The thicker tuna fillet should be cut crosswise into ½-inch-thick slices.)
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6. Arrange the fish on a platter and serve, or cover with plastic wrap and keep in a cool place(not the refrigerator)for no longer than ½ hour.
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7. In a small bowl, combine the remaining tablespoon of sushi dressing with 3 tablespoons of cold water. Called tezu, this mixture is used to moisten the hands to prevent the rice from becoming sticky.
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8. Dip your fingers in the tezu and lift up about 1tablespoon of the rice. Shape it into an oblong. Smear a bit of the wasabi paste down the center of a piece of fish and holding the rice in one hand and the fish in the other, press the two together. The fish should completely cover the top of the rice.
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To make TEKKA MAKI, a variation of nigiri zushi:
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1. Prepare the sushi rice, raw fish and shrimp as directed above.
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2. Pass the nori over a gas flame or candle on one side only to intensify the flavor and color. Cut the nori in half and lay ½ sheet on the edge of a bamboo mat or sturdy cloth napkin.
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3. Spread about ¼ cup of rice over most of the nori sheet, leaving a 1-inch border of the nori exposed. Spread a streak of the wasabi paste crosswise through the middle of the rice and top with a row of raw fish.
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4. Use the mat or napkin to help you roll the nori up tightly. Then roll up in the mat or napkin one or two turns, and let it rest 5 minutes. Remove the mat and slice crosswise into 1- to 1½-inch pieces. Make similar rolls with the remaining ingredients.
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To make KAPPA MAKI, another variation:
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1. Substitute narrow strips of cucumber for the fish on one of the sheets of nori, omitting the wasabi.
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TO SERVE:
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Sushi may be served, with soy sauce accompanying it, in many ways: on a large platter as cocktail food; 3 to 4 per person at the beginning of an elaborate Japanese dinner; 6 to 8 per person as a main luncheon course or presented on a large tray at the end of a Japanese meal to accompany miso soup.
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