Fresh Nigiri Sushi

Begin by heating water and rice in a saucepan over high heat, stirring occasionally. Once boiling, decrease the heat to medium-low and cover the saucepan, allowing it to simmer for 20-25 minutes or until the rice is tender and all liquid has been absorbed. Remove from heat and transfer the cooked rice to a bowl, where it will be mixed with 1 teaspoon of sugar and 1 teaspoon of salt to taste. Allow the rice mixture to cool down to room temperature, taking about 30 minutes.

Slice fish into thin strips against the grain and refrigerate until needed. This will help keep it fresh.

In a separate bowl, whisk together eggs, 1/2 teaspoon of sugar, and 1/4 teaspoon of salt until well combined. Using a greased skillet over medium heat, pour about 1/4 of the egg mixture into a thin layer. Allow it to cook without stirring until set, taking about 2-3 minutes.

Roll the cooked egg mixture into a log shape and set it aside. Repeat this process with 1/4 of the remaining egg mixture, rolling each new log into a separate one. Once all logs are created, slice them on the diagonal into thin pieces about 1/2-inch thick.

Hold a piece of fish or shrimp in your hand and apply a small amount of wasabi paste if desired. Then, take 1 to 2 tablespoons of cooked rice and shape it into a small nugget in your hand. Place this rice ball on top of the fish or shrimp, gently pressing it to adhere.

Take a slice of egg omelet and use your hand to shape 1 to 2 tablespoons of cooked rice into a small nugget. Place this rice ball on top of the egg, pressing it gently to adhere.

Wrap each piece by placing a slice of nori around it. To seal, moisten one end of the nori strip and press it together to join.