Place 2 cups Japanese short-grain rice in a bowl and cover with cold water. Swirl gently with your hand and drain the cloudy water. Repeat rinsing and draining 4–6 times until water is nearly clear. Drain rice in a fine sieve for 20–30 minutes. Combine drained rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Make sushi vinegar

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve (microwave 10–15 seconds if needed).

Season rice

Transfer hot cooked rice to a large, shallow wooden or plastic bowl (hangiri or similar). Gently spread rice out and evenly pour the vinegar mixture over it. Using a rice paddle or spatula, cut and fold the rice to mix — avoid stirring or mashing. Fan the rice while folding (or use a hand fan) to cool it quickly until slightly warm (about body temperature). Cover with a damp cloth to keep moist. Use within 1 hour.

Nigiri Toppings & Assembly

Prepare toppings

Keep sashimi-grade salmon and tuna chilled until assembly. Slice fish crosswise into 8 pieces each, about 3–4 mm thick and approximately 7–8 cm long by 3–4 cm wide (slightly tapered). For cooked shrimp, if necessary, butterfly by slicing through the belly without cutting fully through and press flat. Pat all toppings dry with paper towel to remove excess moisture.

Shape nigiri rice

Wet your hands with water lightly (mix a little rice vinegar in the water to prevent rice sticking). Take roughly 2 tablespoons (about 20–25 g) of sushi rice and form it into an oblong mound (nigiri) by gently pressing and shaping with your fingers — pressure should be firm enough to hold shape but not crush the grains. Repeat to make 8 rice mounds.

Apply wasabi and top

Lightly dab a small amount (a thin smear, about 1/8–1/4 tsp) of wasabi on the underside of each fish slice where it will touch the rice. Place the fish slice over each rice mound, pressing gently to adhere. For shrimp nigiri, place the butterflied shrimp on the rice with the shell-side down; if desired, secure shrimp with a 1 cm wide nori strip wrapped around the middle. Repeat until you have 8 pieces total (suggestion: 3 salmon, 3 tuna, 2 shrimp).

Finish and garnish

Optionally sprinkle a small pinch of toasted sesame seeds on the salmon or tuna. Arrange nigiri on a serving plate with pickled ginger on the side and soy sauce in a small dish for dipping. Serve immediately while rice is slightly warm to room temperature. Nigiri is best eaten within 30–60 minutes of assembly.

Serving & Safety

Keep raw fish chilled until just before serving. Use sushi-grade fish sourced from a reputable supplier. If you need to store leftovers, refrigerate and consume within 24 hours, though quality will decline. Consume with soy sauce and ginger; use wasabi sparingly if sharing.