Ingredients:

• 1 cup sushi rice

• 1 cup water

• 1/4 cup rice vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 6 oz. sushi-grade salmon, sliced

• 6 cooked prawns, peeled and deveined

• 2 eggs

• 1 tablespoon mirin

• 1 tablespoon soy sauce

• Wasabi paste

• Soy sauce

• Pickled ginger

Instructions:

1. Rinse the sushi rice under cold running water until the water runs clear. Add the rice and water to a rice cooker or a pot with a tight-fitting lid. Cook according to the manufacturer's instructions, or bring to a boil, then reduce the heat to low and simmer for 18 minutes.

2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt dissolve. Remove from heat and let cool.

3. Transfer the cooked rice to a large bowl and pour the vinegar mixture over the rice. Use a rice paddle or wooden spoon to gently fold the vinegar mixture into the rice until it is evenly distributed. Cover the bowl with a damp towel and let it cool to room temperature.

4. Beat the eggs with mirin and soy sauce. Heat a non-stick skillet over medium heat and add a small amount of oil. Pour in the egg mixture and let cook for about 1 minute, or until set on the bottom. Flip the omelet and cook for an additional 30 seconds. Remove from heat and let cool.

5. Cut the omelet into small strips.

6. To assemble the nigiri, wet your hands with cold water and shape a small ball of rice into a rectangle or oval shape. Place a piece of salmon, prawn, or egg on top of the rice and press gently to adhere. Repeat with the remaining ingredients.

7. Serve the nigiri with wasabi, soy sauce, and pickled ginger on the side. Enjoy!