Nigiri

Preparing and cooking the rice

1. In a small saucepan over medium heat, add the rice vinegar, sugar and salt. Mix well and heat, without boiling, stirring frequently, until the sugar and salt melt.
2. Remove from heat and let cool.
3. Pour the rice into a bowl and wash it with clean water, rubbing it between both hands until the water becomes translucent (change the water 4 times).
4. Let the rice soak in water for 5 minutes. Then, drain it and rest the rice in a colander for 30 minutes.
5. In a non-stick saucepan, add the rice and water, mix and cover with a transparent glass lid.
6. On medium heat, from the first boil, reduce the heat and simmer for about 10 minutes over low heat, always covered and above all without stirring.
7. Remove the pan from the heat, let sit again for 10 minutes.
8. Transfer the rice to a bowl.
9. Sprinkle with the rice vinegar mixture and bind the grains by criss crossing it up and down using a spatula.
10. Let cool to room temperature, covering with a damp cloth.

Assembling of the nigiri

1. Slice the salmon and tuna into strips ¼ inch (5 mm) thick and approximately 1½ to 2 inches (3 to 5 cm) long.
2. Wet the hands and take a handful of rice (approximately ¾ oz or 18 to 25 g).
3. Slightly squeeze the fist to give the rice an oblong ball shape. It is best to use only one hand.
4. Spread a small dab of wasabi on a slice of fish.
5. Place a slice of fish on the rice ball.
6. Using the thumb and forefinger, apply light pressure on the sides of the sushi to give it an elongated and regular shape. Finish shaping the nigiri until obtaining a nice shape and so that the rice does not protrude.
7. Arrange on a plate and serve with soy sauce, wasabi and pickled ginger.