Classic Sashimi and Sushi Platter: Salmon and Tuna Sashimi, Nigiri and Hosomaki

Wash the rice. Rinse the rice in a sieve under cold water, swirling it with your fingers, until the water is nearly clear, then leave it to drain for 15 min. Removing loose surface starch stops the grains turning gluey and lets each one stay distinct.

Cook and rest. Bring the rice and 240 ml water to the boil in the heavy pan, cover tightly and turn the heat right down for 12 min. Take it off the heat and leave the lid on for another 10 min so the steam finishes the centre of each grain.

Season the rice. Warm the vinegar, sugar and salt in a small pan just until clear. Tip the rice into the wide bowl, pour the seasoning over and cut through it with the paddle while fanning, so the surface turns glossy instead of wet; stop at body temperature and cover with a damp cloth.

Slice the fish. Using a long, very sharp knife and one smooth pull per cut, take 4 thin 4 mm slices for nigiri from each block, then a 1 cm strip of salmon for the roll. Cut what is left into 1 cm sashimi pieces across the grain and return everything to the fridge, as cold fish cuts and tastes cleanest.

Shape the nigiri. Wet your hands, gently squeeze about 25 g rice into a small firm oval and smear a little wasabi on one fish slice. Drape the slice over the rice, wasabi side down, and press lightly with two fingers so it hugs the rice without crushing it; repeat with salmon, tuna and prawns.

Roll the hosomaki. Lay the half nori sheet shiny side down on the mat and spread about 70 g rice thinly over it, leaving a 1 cm strip clear at the far edge. Put the salmon strip along the near edge, roll firmly with the mat and dab the bare edge with water to seal, then cut into 6 with a damp knife.

Arrange and serve. Fan the sashimi on the platter beside the nigiri and roll pieces, with mounds of wasabi and ginger and small bowls of soy sauce. Serve straight away, while the rice is still slightly warm and the fish cold.