Prepare the Salmon: Place the cold sashimi-grade salmon block on a clean cutting board. Using a very sharp, long-bladed knife, slice the salmon diagonally against the grain into beautiful, uniform, rectangular slices about 1/4-inch thick.

Prepare your Hands: Fill a small bowl with water and a splash of rice vinegar (Tezu). Wet your hands in this mixture to prevent the sticky sushi rice from adhering to your fingers.

Mold the Rice Base (Shari): Take a small amount of the seasoned sushi rice (about 1.5 tablespoons) in your right hand. Gently squeeze and roll it into a firm, neat, bite-sized oval cylinder. Do not crush the rice grains!

Apply the Wasabi: Hold a slice of the raw salmon in your left hand. Use the index finger of your right hand to smear a tiny dab of wasabi paste directly onto the center of the underside of the fish.

Assemble the Nigiri: Place the molded rice oval directly on top of the wasabi-smeared salmon. Use your fingers to gently press the fish and the rice together so they adhere perfectly. Flip the entire Nigiri over so the fish is on top, gently shape the sides, and serve immediately with soy sauce.