Nigiri Sushi

4 cups water
2 cups uncooked sushi rice
½ cup seasoned rice vinegar
1 tsp white sugar, as needed
1 tsp salt, as needed
100 g Kingfish
100 g maguro (tuna)
100 g cooked Ebi (shrimp), shelled & butterflied
6 eggs
½ tsp white sugar
1 tsp SIDS CRAZY LEMON
⅛ tsp salt
1 tsp wasabi paste
1 sheet nori, cut in 3 cm strips

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, to taste. Allow to cool to room temperature, about 30 minutes.
Prepare fish for wrapping by slicing against the grain into thin pieces about 5 cm long and 2 cm wide. Refrigerate until ready to use.
Whisk eggs, ½ tsp sugar, SIDS CRAZY LEMON and ¼ teaspoon salt together in a bowl. Pour about ¼ of the mixture in a thin layer in a large oiled frypan over medium heat. Cook without stirring until cooked through, about 2-3 minutes. Roll into a log and set in one side of the pan. Repeat with ¼ of the egg mixture, rolling each log into a new log, to create one large log. Slice omelette on the diagonal into pieces about 1 cm thick.
Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste. Take 1-2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
Take a slice of egg omelette in your hand, take 1-2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
Wrap a strip of nori around each package then moisten one end of the nori strip and seal to join. (optional)