Amaebi Nigiri with Orange Tobiko

Method

1. 1

   Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.

2. 2

   Cook the rice with 2 1/4 cups of water and a small square of kombu in a rice cooker, or in a covered heavy pot: bring to a boil, then keep it on the lowest heat for 15 minutes. Rest 10 minutes with the lid on.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   As the rice rests, peel the sweet shrimp, leaving the tails on, and keep them on a chilled plate.

5. 5

   Mix a small bowl of tezu: water with a splash of rice vinegar. Wet your hands, take about 20 g of rice and squeeze it gently into an oval pillow. Make 12 to 14 pillows, keeping them loose inside.

6. 6

   For the gunkan pieces, wrap a 1 1/4 inch strip of nori around a rice pillow so it stands taller than the rice, seal the end with a crushed grain of rice and spoon the topping into the boat.

7. 7

   Hold a slice in one palm, add a touch of wasabi, set the rice on top and turn it over, cupping and pressing gently to shape the nigiri.

8. 8

   Plate the pieces with a little space between them and eat within 15 minutes while the rice is still slightly warm.