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Ingredients
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Sushi Rice & Seasoning
Toppings & Finish
Optional Garnish
Method
Sushi Rice & Seasoning
Rinse the rice
Place the 0.5 cup of short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently agitating with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.
Cook the rice
Combine the rinsed rice and 150 ml water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
Season the rice
While the rice rests, mix 1 tbs rice vinegar, 0.5 tsp sugar, and 0.25 tsp fine sea salt in a small bowl until sugar and salt dissolve. Transfer the cooked rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice using a cutting motion to avoid mashing grains. Fan or allow rice to cool to slightly-warm (body temperature) while continuing to gently turn for glossy, separated grains (about 5 minutes).
Portion rice for nigiri
Wet your hands with water (and a little rice vinegar to prevent sticking). Take approximately 1.5 tablespoons of seasoned sushi rice and shape into an oblong mound (about 2 inches long) by gently pressing and forming with your fingertips — firm but not compressed. Repeat for the second piece. You should end up with two evenly sized rice mounds.
Toppings & Assembly
Prepare fish slices
Ensure the 2 sashimi-grade fish slices are thin (about 1/8–1/4 inch) and roughly the length of the rice mounds. Pat dry with paper towel to remove excess moisture. If desired, very lightly score the surface of fatty fish to help it lay flat.
Apply wasabi
Lightly smear about a rice-grain–size amount of wasabi onto one side of each fish slice. Alternatively, spread a small dab onto the top of each rice mound.
Assemble nigiri
Place the fish slice (wasabi side down) over a rice mound. With your thumb and middle finger on the sides of the fish and forefinger on top, gently press the fish onto the rice to adhere, molding once more so the fish wraps slightly around the rice. Do not squeeze tightly — the rice should hold together but remain airy. Repeat for the second piece.
Finish and garnish
If using, sprinkle a light pinch (about 1/8–1/4 tsp total) of toasted sesame seeds or a few thin scallion slices atop each nigiri. Arrange the 2 pieces on a plate with pickled ginger and soy sauce for dipping.