Nigiri Sushi
Seasoned rice is wrapped with fresh fish, cooked shrimp, or eggs for traditional Japanese nigiri sushi.
In a saucepan over high heat, bring water and rice to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
Using a rice paddle or wooden spoon, transfer the rice to a bowl and stir in the rice vinegar.
Add 1 teaspoon each of salt and sugar, or season to taste.
Allow to cool for about 30 minutes until room temperature.
Slice fish against the grain into thin pieces that are 2 inches long and 1 inch wide to prepare it for wrapping.
Keep chilled until ready to use.