How to make Nigiri?

Rinse the sushi rice in a sieve under cold, running water until the water runs clear. Drain and place in a heavy saucepan. Add 1¼ cups cold water, then bring to a boil and reduce to a simmer. Cover and cook until all the water is absorbed, about 20 minutes. Let sit, covered and undisturbed, for 10 minutes after cooking. Meanwhile, heat 1 tablespoon canola oil and the sesame oil in a skillet over moderate-high heat. Add the broccoli and sauté for 3 to 5 minutes. Add the shallot and garlic and sauté 1 minute more. Add the ponzu sauce and reduce 30 seconds. Transfer to a bowl and cool for 5 minutes, then stir in the chives. On a work surface, lay out a piece of plastic wrap and grease with canola oil. Lay out 2 tablespoons of rice. Place about 1 tablespoon of the broccoli mixture over the rice and cover with another 1 tablespoon of rice. Wrap the plastic wrap around the rice and tighten into a ball by twisting the plastic. Lay the rice ball onto the work surface and shape into a triangle using your fingers. Sprinkle sesame seeds onto the sides of the nigiri. Repeat these steps with the rest of the rice and broccoli.

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