Salmon Nigiri Sushi

Rinse the white rice in a bowl of cold water, swirling with your hand and changing the water 3-4 times until it runs clear.

Drain the rice in a fine-mesh sieve and let it sit for 15 minutes to allow the moisture to distribute evenly.

Combine the rice and 350ml of water in a pot; bring to a boil over high heat, then immediately reduce to low.

Cover tightly and simmer for 15 minutes without lifting the lid.

Remove the pot from the heat and let the rice steam, covered, for another 10 minutes to finish cooking.

In a small microwave-safe bowl, mix the rice vinegar, sugar, and salt; heat for 30 seconds and stir until dissolved.

Transfer the hot rice to a large glass or wooden bowl (hangiri) and slowly pour the vinegar mixture over it while folding with a rice paddle.

Fan the rice with a hand fan or piece of cardboard while folding to cool it to body temperature and give it a glossy finish.

SAFETY FLAG: Ensure you are using sushi-grade salmon and keep the fish chilled until the moment of slicing.

Slice the salmon fillet against the grain at a 45-degree angle into slices approximately 1cm thick and 5cm long.

Prepare a small bowl of water mixed with a splash of vinegar (tezu) to keep your hands moist and prevent rice sticking.

Pick up roughly 20g of sushi rice and gently compress it in your right hand to form an oblong ball (shari).

Pick up a salmon slice with your left hand and apply a tiny dab of wasabi to the center of the underside.

Place the rice ball onto the salmon slice and use your fingers to mold and press the two together into a cohesive nigiri shape.

Repeat with remaining ingredients and arrange the nigiri on a serving platter.

Serve immediately at room temperature with a side of soy sauce and pickled ginger if desired.