Place 2 cups short-grain sushi rice in a bowl and rinse under cold water, swirling and draining several times until the water runs mostly clear. Drain and soak the rice for 30 minutes.

Cook rice

Drain soaked rice into the rice cooker pot (or saucepan). Add 2.2 cups water. Cook according to your rice cooker instructions or, if using a pot: bring to a boil, reduce to very low heat, cover, and simmer 12–14 minutes. Remove from heat and let sit, covered, for 10 minutes.

Prepare sushi vinegar

While rice is cooking, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve. Do not boil. Cool slightly.

Season rice

Transfer hot rice to a wide shallow nonreactive bowl (hangiri or large bowl). Pour the seasoned vinegar evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently with a cutting motion to mix and cool. Fan the rice while folding to help it become glossy. Continue until rice is just slightly warm. Cover with a damp cloth to keep moist while you prepare toppings.

Toppings & assembly

Prepare fish

Using a very sharp, chilled knife, trim and portion sashimi-grade fish into 10–12 slices about 2.5–3 inches long, 1–1.5 inches wide, and roughly 1/4 inch thick. If multiple fish are used, portion so you have enough to top 10 nigiri (about 12 oz total gives small overlap/spare). Keep fish chilled on a plate over ice until ready.

Portion rice

Wet your hands lightly with the cold water with a splash of rice vinegar to keep rice from sticking. Take about 2 tablespoons (about 20–25 g) of sushi rice and gently form into an oblong mound roughly 1.5–2 inches long and 1/2–3/4 inch high. Press gently to compact but do not smash — the rice should hold shape but remain slightly airy. Repeat to form 10 rice mounds.

Apply wasabi and place fish

Lightly dab a small amount of wasabi (about 1/8 tsp) onto one side of each fish slice. Place the fish, wasabi-side down, over each rice mound. If desired, wrap a thin strip of nori around the center for a secure nigiri (optional—nigiri is traditionally served without nori).

Finish and garnish

Gently press the fish onto the rice so it adheres. Garnish as desired with microgreens or a small shiso leaf on top of certain pieces, a sprinkle of toasted sesame seeds, or a tiny amount of yuzu/lemon zest for brightness. Serve with pickled ginger and soy sauce on the side. Keep nigiri chilled and serve immediately for best texture and flavor.

Serving & storage

Arrange 10 nigiri on a chilled plate or wooden board. Serve immediately with small dishes of soy sauce, extra wasabi, and pickled ginger. Leftover seasoned rice should be used the same day; do not refrigerate formed nigiri with raw fish. Store unused sashimi-grade fish properly chilled and use within 24 hours.