Sushi Rice and Nigiri

Instructions

1. 1
   Wash rice in several changes of cold water until the water runs clear. Soak for 30 minutes, then drain.
2. 2
   Cook rice with water in a rice cooker or heavy pot (bring to boil, reduce to low, cook 15 minutes, rest 10 minutes with lid on).
3. 3
   Mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
4. 4
   Transfer hot rice to a wide wooden bowl (hangiri). Pour vinegar mixture over rice and fold gently with a rice paddle, using a fan to cool the rice quickly. This gives it the characteristic glossy sheen.
5. 5
   Slice fish into thin pieces at an angle, about 7cm long and 3cm wide.
6. 6
   Wet your hands with vinegared water. Take about 20g of rice and shape into a compact oval. Add a tiny dab of wasabi on top, then drape a piece of fish over it.
7. 7
   Press gently to shape. Serve with soy sauce, wasabi, and pickled ginger on the side.