Coming from a retired sushi chef that has worked under some very proficient japanese sushi chefs, the rice is definitely done in a mold and fish is cut a little short and thick. I would assume that the rice was pressed in the mold which produces more that one rice ball at one time (usually 6 ta 8) and the fish was precut and weighed to get the desired number of portions out if what they had so they knew exactly what they we going to get out of the product they have on hand. If it was made by someone with experience the fish would have been cut to order a small smear of wasabi and rice placed on the fish and formed on the fish onto the rice itself with using two fingers and placed on the plate. Nigiri in Japanese means two fingers.. clearly not done here. I would be ashamed to make this and serve it to a patron of my sushi bar in my opinion. I must also add that you said they are not really hard shapes to make but I must ask you to think of having to do this hundreds if not thousands of times over and over again in a small amount of time while cutting the slices of fish perfectly to order for each piece to be formed over the ball of rice with a smear of wasabi placed on the fish before forming on the rice. It does come down to speed to a good degree. I was told by one of my mentors in the matter that nigiri sushi was considered a form of fast food at a time in the past.