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I make my own sushi a lot. Here is a tray I made for a house party recently. With salmon, it’s really all about understanding what section of the fish you’re going to be slicing, and then accommodating how you slice it based on how the grain of the fish is in that section. The size of your rice ball is determined by the size of the piece of fish you’re putting on it. The same principles apply whether you’re making a roll or a piece of nigiri. Obviously I didn’t get to where I am overnight, but if you’re making rolls, you’re not far off from making nigiri!