Nigiri Sushi

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 following the instructions in the recipe sushi rice explains, or follow the instructions on the package.
Transfer the rice to a bowl, add some of the marinade, and gently fold it in. The rice should not become too moist, so test with a little at a time.
Allow the rice to cool to room temperature.
First, cut a uniform piece from the fish fillets, then slice the fish into 2-3 mm thin slices diagonally.
Cut each scallop muscle in half, and cut each half almost all the way through so they become double in size when unfolded.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Take about 1 teaspoon of sushi rice and gently shape it with your hand into an elongated grain-shaped piece resembling rice.
Spread a little wasabi under a slice of fish or scallop and place it over the rice. Gently press along the sides and on top so that the seafood and rice stick together.
Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.