Prepare the Toppings: Finely slice each omelette sheet into matchstick-thin strips.
Cut the nori sheet crosswise into 12 thin strips of equal width. 2.
Shape the Rice: Keep a small bowl of water handy.
Dip your fingertips in the water and moisten your palms to prevent the rice from sticking. Scoop about 2 tablespoons (30 ml / 1 fl oz) of sushi rice and gently form it into a neat, compact rectangular bed in your hand.
Repeat to create 12 rice beds. 3. Assemble the Nigiri: Divide the omelette strips into 12 equal piles.
Top each bed of rice with a generous heap of the omelette strips. 4. Secure and Serve: Carefully wrap one strip of nori around the center of each piece of sushi to hold the omelette topping in place. To seal the nori, you can use a single grain of rice or a dab of water.
Sprinkle with Furikake seasoning, if desired, and serve immediately.
Keep a small bowl of water mixed with a splash of rice vinegar (called tezu) nearby for dipping your hands. This prevents sticking and adds a hint of flavor.
Don't squeeze the rice too tightly. The goal is a bed of rice that holds its shape but remains light and airy, not dense and hard.
