Part 6/9:
Take a small amount of sushi rice—roughly the size of a cherry—and wet your hands with water to prevent sticking. Gently form a compact oval shape, creating a slight indentation with your thumb. Place a slice of fish on top, optionally adding a dab of wasabi between the fish and rice. With careful hands, mold the fish and rice together, pressing softly to ensure the nigiri holds its shape without crushing the rice.