Nigiri Sushi

How to prepare nigiri sushi

1. Take a nice piece of salmon fillet, remove the skin if necessary, and cut thin, pretty slices. I cut diagonally across the fillet because it seemed easier to bite into. Corners, edges, and less attractive pieces aren't used for this type of sushi. If you find any bones, remove them.
2. Put cold water in a bowl. The whole time you're forming sushi, you need to keep your hands wet and cold so the rice doesn't stick to them.
3. Wet your hands and take as much rice as fits in your cupped palm. Squeeze it in your hand to form a roll shape. Don't hold back - squeeze the rice firmly so it becomes as compact as possible.
4. Take a slice of salmon and spread a touch of wasabi on one side (to taste; careful! wasabi is spicy!). Place the formed rice roll on top of the salmon. Squeeze firmly in your palm for 10 seconds until the two pieces stick together.
6. Place the sushi with the salmon facing up on a platter.
7. Repeat until you finish the salmon.
8. Sushi is served with wasabi, pickled ginger, and soy sauce.

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