Salmon Nigiri Sushi

Wash sushi rice thoroughly until the water runs clear.

Cook the rice and season with a mixture of rice vinegar, sugar, and salt.

Slice fresh, sashimi-grade salmon into thin, rectangular pieces.

Shape a small handful of rice into an oval mound with damp hands.

Apply a tiny dab of wasabi to the underside of the salmon slice.

Place the salmon onto the rice and press gently to adhere.