Nigiri Sushi

Ingredients

• Soy sauce - For dipping
• Wasabi - To taste
• Fresh fish (tuna, salmon, etc.) - 8 slices
• Salt - 1/2 teaspoon
• Sugar - 2 tablespoons
• Rice vinegar - 1/4 cup
• Water - 2 cups
• Sushi rice - 2 cups

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
2. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt are dissolved. Remove from heat and let cool.
3. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
4. Slice the fish into thin, bite-sized pieces.
5. Wet your hands and form a small ball of rice, about the size of a tablespoon. Press the rice ball in your hand until it is a firm, oblong shape.
6. Spread a small amount of wasabi on the fish slice, then press it onto the rice ball.
7. Repeat with the remaining ingredients.
8. Serve the nigiri with soy sauce for dipping.