Wash and rinse the sushi rice until the water runs clear. Leave in a strainer until drained. Cook the rice according to the package instructions. Once it is cooked, remove from the heat and allow to cool down for 10 minutes. 

When it is still warm, add in the sushi vinegar and mix well to combine.

Prepare the slices of smoked salmon or any other toppings you wish to use in nigiri. Using a sharp knife, cut salmon into 3-inch long and 1 inch wide, and 1/4 inch thick slices.

Dip your hands in water to prevent rice from sticking. Take about 3 tablespoons of cooked rice in your hand, squeeze and shape it into an oval. Flatten the bottom.

Spread a small amount of wasabi on each sushi and top with a salmon slice.

Serve with soy sauce and pickled ginger. Enjoy!