Classic Nigiri Sushi (Salmon & Tuna)

1. 1
   Slice chilled fish blocks across the grain at a 45-degree angle into 1/4-inch-thick, 3-inch-long rectangular slices.
2. 2
   Dip both hands into vinegared tezu water and clap gently so palms stay slightly damp, not soaking wet.
3. 3
   Cup your dominant hand and gently shape roughly 1 tablespoon of sushi rice into a loose, rounded rectangle.
4. 4
   Pick up a slice of fish with fingers of your opposite hand, resting it flat across the base of your fingers.
5. 5
   Smear a tiny dab of wasabi across the center of the fish slice using the tip of your index finger.
6. 6
   Place the shaped rice ball directly on top of the fish slice in your open palm.
7. 7
   Press your thumb gently into the middle of the rice to create a tiny air pocket that keeps the bite tender.
8. 8
   Flip the piece over into your dominant fingers so the fish rests on top of the rice.
9. 9
   Use the index and middle fingers of your opposite hand to press down gently on the fish while curving the sides.
10. 10
    Squeeze the sides gently with your dominant thumb and middle finger to give the piece clean, rounded shoulders.
11. 11
    Turn the nigiri 180 degrees in your hand and repeat the gentle top press and side tuck to lock the shape.
12. 12
    Arrange on a clean serving board and serve immediately alongside soy sauce and pickled ginger.