Sushi nigiri

Directions

1. Open the shrimp by cutting along the length, while keeping the tail intact. ≈ 3 min
2. Using a knife, make an incision on the back and remove the black filament. ≈ 3 min
3. Fill a cup with hot water, then add rice vinegar. ≈ 10 min
4. Soak your hands in the vinaigrette, take the cooked rice, and form about 20 small balls by gently pressing the rice between your hands. ⏱ ≈ 30 min
5. After preparing each meatball, dip your hands in water to prevent the rice from sticking to your skin. ⏱ ≈ 30 min
6. Lay them out on a fabric covered with stretch film. ≈ 4 min
7. Place the salmon on the palm of one hand, and with the index finger of the other hand, apply a thin layer of wasabi to it. ≈ 3 min
8. Next, take a small portion of rice and place it on top of the salmon, ensuring that the wasabi comes into contact with the rice. ≈ 3 min
9. Compress the sushi as much as possible without crushing it, then place it back on a serving plate. ≈ 4 min
10. Also, prepare the shrimp sushi in the same way: apply a small amount of wasabi to the cut parts of the shrimp, then place these parts on top of the rice balls. ≈ 3 min
11. Cover the sushi with cling film and store it in the refrigerator until 10 minutes before serving. ⏱ 10 min