It is not that hard to make.
Two things are required:
Fresh fish, where there are lots of fish heads, there is fresh salmon.
Special sushi rice.
Both are readily available if you just run down to your local Fu Wang market.
Once you have your rice, put it in a bowl and rinse it repeatedly. Soon the water will be clear and you can start to heat it.
The water should be one to two centimeters above the level of rice. After it boils, let it simmer for 15 minutes. Take it off the heat and let it sit for another 15 minutes covered.
The next step is to mix water, rice vinegar, and two tablespoons of sugar in a cup. Mix well and then add the mixture to your rice.
When the rice cools, it will be nice and sticky. it helps to make it into a ball, then press it into an oval sphere, and lay the salmon slice on top. Rice vinegar dabbed on the palm of your hand will help to keep the rice from sticking.
If you use wasabi, you can add that between your fish and rice (to taste).
I am not any sort of an expert in this art, but this was a nice family project now that my teenage kids love sushi and nigiri.
Odd shapes and sizes seen here represent the first output of my oldest teen. This may offend the connoisseur, but we all ate until our hearts were content and our stomachs full.
first post on my recent computer build - first also using 
