Nigiri Sushi

Instructions

1. Prepare the rice
   Rinse the sushi rice in cold water until the water runs clear. Place in a rice cooker or pot with the measured cold water and cook according to package instructions until tender, about 15-20 minutes.
2. Make sushi vinegar
   While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves, then let cool to room temperature.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl or flat container. Pour the vinegar mixture over the rice and fold gently with a wooden paddle or spatula using a cutting motion. Fan the rice as you mix to help it cool and achieve a glossy texture. Cover with a damp cloth until ready to use.
4. Prepare the fish
   Slice the fish into rectangular pieces approximately 1-inch wide, 2-inches long, and 1/4-inch thick. Keep refrigerated until ready to use. For the shrimp, butterfly them by cutting along the underside without cutting all the way through, then flatten them.
5. Shape the nigiri
   Wet your hands with water mixed with a little vinegar to prevent sticking. Take about 2 tablespoons of rice and gently compress it in your palm to form an oval shape. Don't squeeze too hard - the rice should hold together but still feel light and airy.
6. Apply wasabi and fish
   Place a small dab of wasabi on top of the rice ball. Then place a slice of fish on top, pressing gently to adhere. The fish should drape over the rice, covering it completely.
7. Form the final shape
   Using your index and middle fingers on top of the fish and your thumb supporting the bottom, gently press the sides and top to create the final nigiri shape. Turn the piece 180 degrees and repeat to ensure even shaping. The nigiri should be firm enough to pick up but not compressed too tightly.
8. Serve
   Arrange the nigiri on a serving plate. Serve immediately with small dishes of soy sauce, pickled ginger, and additional wasabi on the side. Traditionally, nigiri is eaten by hand, dipping only the fish side (not the rice) briefly in soy sauce.