1. Prepare the Sushi Rice:

• Rinse the rice until the water runs clear. Cook in a rice cooker or pot with 2 cups of water.

• In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.

• Gently fold the vinegar mixture into the cooked rice using a rice paddle. Let cool to room temperature under a damp cloth.

2. Slice the Fish:

• Use a very sharp sushi knife to slice each piece of fish into 2–2.5 inch pieces.

• Keep each type of fish chilled until just before assembly for safety and freshness.

3. Form the Nigiri:

• Wet your hands in vinegared water to prevent sticking.

• Take about 2 tablespoons of rice and shape into a small oval.

• Press a slice of fish on top of the rice, gently molding it to hold shape.

• Apply specific garnishes:

  • Toro with a dab of wasabi

  • Snapper with yuzu kosho

  • Uni with micro herbs

  • Wagyu lightly torched, finished with sea salt or citrus

4. Assemble & Plate:

• Arrange nigiri by color or texture on a long platter or sushi board.

• Create a gradient from lightest (snapper, tai) to richest (wagyu, uni).

• Garnish artfully with shiso, microgreens, and citrus pearls.

5. Serve Immediately:

• Omakase-style nigiri should be served fresh and in sequence.

• Offer soy sauce, pickled ginger, and wasabi on the side.