I made nigiri for the first time, but it would fall apart when I picked it up with chopsticks. I am using Japanese short grain rice, shaping it when it’s slightly warm. My fish was cool but not cold. I didn’t put wasabi between the fish and rice. The texture of the rice was similar to what I get at a restaurant so it wasn’t too firm or too mushy. For the first nigiri I measured 20g on my scale to get an idea of how much rice to use and tried to use that amount consistently.
How can I make the nigiri hold together? Do I need to squish it harder? Thanks!
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