Nigiri Sushi

Prepare the Sushi Rice: In a medium saucepan, combine the water and sushi rice. Bring to a rolling boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until all the water is absorbed and the rice is tender. (Time: 25-30 minutes)

Season the Rice: Transfer the cooked rice to a large bowl. Gently fold in the seasoned rice vinegar using a rice paddle or wooden spoon, being careful not to crush the grains. Add 1 teaspoon of sugar and 1 teaspoon of salt, or more to taste. Allow the rice to cool to room temperature. (Time: 30 minutes)

Prepare the Fish: Using a sharp knife, slice the hamachi and maguro against the grain into thin, rectangular pieces, about 2 inches long and 1 inch wide. Place the sliced fish in the refrigerator to keep chilled until ready to assemble the nigiri. (Time: 15 minutes)

Make the Egg Omelet (Tamagoyaki): In a bowl, whisk together the eggs, 1/2 teaspoon sugar, and 1/8 teaspoon salt until well combined. Heat a lightly oiled, non-stick skillet over medium heat. Pour in a thin layer of the egg mixture, tilting the pan to spread it evenly. Cook for 2-3 minutes, or until the omelet is set but still slightly moist. Roll the omelet into a tight log from one side to the other, then slide it to one side of the pan. Repeat with another layer of egg mixture, rolling the new layer around the existing log. Continue until all the egg mixture is used. Remove the omelet log from the pan and let it cool slightly before slicing it diagonally into 1/2-inch thick pieces. (Time: 20 minutes)

Assemble the Nigiri: Place a thin slice of fish or a butterflied shrimp in the palm of your hand. If desired, lightly spread a tiny amount of wasabi paste on the fish or shrimp. Take about 1 to 2 tablespoons of the prepared sushi rice and gently form it into an oblong shape, about 2 inches long and 1 inch wide. Place the rice nugget on top of the fish or shrimp, and gently press to adhere. Repeat to assemble the remaining nigiri. (Time: 20-30 minutes)

Assemble the Egg Nigiri: Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.

Secure with Nori (Optional): If desired, wrap a thin strip of nori around the center of each nigiri to secure the fish or egg to the rice. Moisten one end of the nori strip with a drop of water to help it adhere. (Time: 10 minutes)