It all depends on your quality of fish (or veg) and one easy technique for forming the rice (that I'm going to show you).
Other than that, you can customize your nigiri to your heart's content. It certainly doesn't need to be limited to raw fish - steamed fish, tofu, vegetables, and even other meats make for great sushi. I've even seen BBQ chicken nigiri on a menu. So don't let your fear of making sushi stop you any longer.
Step 1: Ingredients
It's not easy to find sashimi-grade fish unless you live near a Japanese market.
Most supermarkets and fishmongers will not carry this grade of fish.
Some grocers will care "sushi grade" fish, which has undergone deep freezing, intended to kill bacteria.
If you aren't fortunate enough to live somewhere that sashimi grade fish is available, either cook your fish or research more on the freezing process to remove parasites.
You can also purchase sashimi grade fish online. Here's just one highly reputable vendor for example: Catalina Offshore. They even carry some harder-to-find items, like abalone, uni, and monkfish liver!
- Maguro (tuna)
- Hirame (fluke or halibut)
- Hamachi (yellowtail or amberjack)
- Tamago (sweet omelet)
- Short grain rice - white or brown
- Rice Vinegar
- Soy Sauce
- Nori (seaweed sheets) (typically used, but I don't like it, so I didn't use it)
- Pickled Ginger
- Tobiko or Masago (fish eggs)
- Sesame Seeds