• Prepare half a portion of Sushi Rice.
• Make the vinegared water by mixing the water and vinegar together. Stir to combine well and set aside.
• Devein the shrimp using a toothpick. Insert the toothpick to pick out the vein, then pull it out with your thumb and index finger. Thread each shrimp onto a toothpick, ensuring the shrimp is straight on the skewer. Repeat this process for the remaining shrimp
  
• Bring a small pot of water to a boil. Cook the shrimp for about 1-2 minutes, or until they are cooked through and the shells turn red. Remove the shrimp using a colander and set aside to cool.
• Remove the shells and make an incision on the underside of each shrimp. Open and spread each shrimp flat on a surface.
  

Making Nigiri Sushi

• Rub the vinegared water on your hands and use your right hand to roll the sushi rice into a barrel shape.
  
• Place a shrimp in your left hand and add wasabi on top.
  
• Place the sushi rice on the shrimp and firmly press it using the first two fingers of your right hand. Flip the shrimp sushi over so the shrimp is on top, then transfer it to a serving platter. Repeat this process until all the shrimp sushi are assembled. Serve immediately with soy sauce, gari (pickled Japanese ginger), and wasabi.