Salmon and Tuna Nigiri Sushi

Steps

1. 1

   Rinse the rice until the water runs nearly clear. Cook with the water, then let it rest covered for 10 minutes.

2. 2

   Stir together the rice vinegar, sugar, and salt until dissolved. Fold it gently into the hot rice and let it cool to just warm.

3. 3

   Slice the salmon and tuna into neat, thin pieces slightly longer than each rice mound.

4. 4

   Lightly dampen your hands. Shape 16 small oval mounds of rice, firm but not tightly packed.

5. 5

   Place a dab of wasabi on each fish slice, then lay it over the rice and press gently so it adheres.

6. 6

   Serve at once with soy sauce on the side.