When making nigirizushi, it is imperative to have all the necessary ingredients to hand before you begin. If you are right handed, the sushi rice should be in a bowl on your right. Besides the toppings, you should also have wasabi to hand, and a bowl of tezu, or vinegared water for dipping hands.
15-20g vinegared sushi rice (a ball about the size of a ping-pong ball) per piece
Ingredients for Tezu (vinegared water for dipping hands):
3 tbsp. Sushi Vinegar
Devein and skewer the prawns. Parboil in salted water for 30-60 seconds. Remove the skewers, shells them and slit open the undersides. Dip them briefly in vinegar before placing them on the sushi rice.
Some soy sauce, for dipping
How to Make
Pick up the correct amount of sushi rice using your right hand, and hold it in the palm of your hand.
Holding the rice with your other three fingers, use the index finger of your right hand to smear a small amount of wasabi on the topping.
Still holding the sushi with the thumb of your left hand, press together the two sides of the sushi, using the thumb and index finger of your right hand.
Cupping the sushi in the fingers of your left hand, use the first two fingers if your right hand to flatten the base.
Use the fingers of your right hand to give the sushi a final shaping.