Gunkan Sushi with Shrimp

Method

Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
Let the marinade cool before use.
Cook the rice according to the method described in the sushi rice recipe, or follow the instructions on the package.
Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
Allow the rice to cool to room temperature.
Cut the shrimp into smaller pieces.
Finely chop the chili, pickled ginger, shallots, and tarragon, then mix with the shrimp.
Taste the mixture with lime juice and salt.
Cut the seaweed into strips approximately 3 cm wide.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Take about 1 tablespoon of sushi rice and gently shape it with your hand into an elongated piece, about 2 cm high.
Fold a strip of nori around the rice ball so that the seaweed extends about 1 cm above the rice, and seal the ends with a few drops of water.
Place some shrimp mixture on each piece.
Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.