Makes about 14 pieces nigiri each
1 cup water
1 tablespoon rice vinegar
1/2 pound #1 grade Ahi tuna
1 small ribeye steak, lightly seared on both sides until medium rare
1/2 pound super fresh striped bass
1 cup Master Sushi Rice
3 tablespoons wasabi (either fresh frozen grated or wasabi powder that's been bloomed in water)
Combine water and rice vinegar in a small bowl. Slice tuna, ribeye and bass into 1/4 X 1 X 2.5-inch pieces -- or use 2 pieces that will match width of rice oblong. Wet your hands in the water-vinegar mixture and scoop about 2 tablespoons rice into your left hand. Using your forefinger and middle finger, gently compact the rice into an oblong shape in the palm of your hand, using your thumb to tap the end of it, turn the rice once and repeat. Then flip the rice end to end and press once more. Spread a small amount of wasabi on the underside of your protein and press protein onto rice. Lay nigiri rice-side down on platter. Continue forming nigiri until all ingredients are used.
Note: This is also great with wild salmon.