Nigiri sushi

Method

1. 1 Wash the rice and cook it until slightly dry, let it sit for 10 minutes, then open the lid to allow the steam to evaporate.
2. 2 Mix rice vinegar with sugar and salt, pour over hot rice, then stir well and let it cool for 5 minutes until glossy.
3. 3 Slice the salmon and tuna into diagonal slices 7 mm thick, boil the shrimp and then slit them lengthwise along the belly.
4. 4 Dip your hands in vinegar water, then shape the rice into an elongated ball weighing approximately 18g.
5. 5 Spread some wasabi on the fish, then place it on top of the rice ball and press gently twice to make it stick firmly.
6. 6 Serve with soy sauce and ginger, and eat within 30 minutes for best taste.