| 1. Slice up some Neta for toppings. |
| 2. Wet both hands well with vinegar, then take some Shari in your right hand and squeeze the Shari to make it oblong and bite-sized. |
| 3. Place the Neta in your left hand; it should rest on the second joint of your fingers. |
| 4. While holding the Shari in your right hand, put a bit of Wasabi on the top-side of the Neta. |
| 5. Place the Shari on top of the Neta (on top of the Wasabi), then press the top of Shari with left thumb gently, and also make a dent on the sides with right fingers. |
| 6. While shaping the Shari , make a line-like dent with your right index finger. |
| 7. Turn it around. |
| 8. Step 7 is called Tatekaeshi. |
| 9. While using your left hand in a box shape and pressing, insert your thumb under the neta and then shape the edge. |
| 10. Holding the sushi with your right index finger, middle finger, and thumb, turn it around. |
| 11. Hold it with your right thumb and index finger and press the sides gently. |
| 12. Press it together one more time and then you are finished. The Shari part should be in the shape of the bottom of a boat. |
