Nigiri Recipe

Rinse sushi rice under cold water until the water runs clear. Drain well.

Cook rice with the 2.5 cups water in a rice cooker or pot until tender and glossy.

While hot, gently fold in rice vinegar, sugar, and salt. Fan the rice while mixing to cool and shine; let it come to room temperature.

Pat sashimi-grade fish dry with a clean towel. Slice fish into uniform 1/4-inch thick pieces for nigiri, using a sharp knife on a slight angle.

If using scallops, pat dry and torch or sear lightly for 5-10 seconds per side to enhance texture, then slice thinly.

Optionally chill slices on a tray to firm up the texture before shaping.

Moisten hands with a light mixture of water and a touch of vinegar to prevent sticking.

Take a small amount of rice (about 1 to 1.5 tablespoons) and shape into an oval mound with a slight center ridge.

Place a slice of fish over the rice, optionally add a small dab of wasabi between rice and fish, and gently press to secure the fish on top.

If using nori, cut a thin strip and wrap around the center of the nigiri to help hold the fish in place.

Arrange nigiri pieces on a clean platter; garnish with pickled ginger on the side.

Serve with soy sauce for dipping and optional wasabi on the side.