Nigiri Sushi

For the sushi with salmon: Cut well-chilled salmon fillets diagonally into 8 very thin and uniform slices of about 3 x 5 cm (approximately 1 x 2 inch), then thinly coat each on one side with wasabi paste.

Shape sushi rice with moistened hands into 8 rectangular blocks and press firmly by hand. Top with fish slices and finish the nigiri sushi topped with caviar and serve as equal as possible.

For the sushi with shrimp: Boil shrimp tails in boiling salted water over low heat for about 2-3 minutes, then drain and rinse with cold water.

Cut along shrimp on the ventral side, but do not cut through, and open.

Add rice vinegar in a bowl and marinate shrimp for 3 minutes, lift out and pat dry.

Spread undersides of shrimp thinly with wasabi paste.