Rinse and drain the sushi rice three times. In a small bowl, add the sushi rice and water. Bring to boil, then reduce the heat to low. Cover and simmer for 20 minutes. Remove from heat and allow to rest for 10 minutes, covered.
In a small bowl, heat the rice vinegar, sugar and salt in the microwave for 20 seconds. Stir until the sugar is dissolved. Pour the vinegar mixture over the sushi rice and mix.
Divide the sushi rice evenly into 3 bowls (each bowl will be about 250 grams).
Note on using the rice moulds
Mix the rice according to the directions below. Once the rice is mixed, form them in the nigiri moulds. To do so, wet your hands and dip the nigiri moulds in water before adding in the rice. Note that the black pepper cream cheese and cinnamon maple syrup rice mixtures tend to be a bit stickier than regular sushi rice. Once you remove the rice from the nigiri moulds, if needed, wet your hands with water and smooth out the sides.
Avocado and Dukkah Rice
Mix the dukkah into the sushi rice. Form the rice in the moulds.
Top each with a thin slice of avocado. Sprinkle roasted black sesame on the top. Finish with a dash of cayenne pepper on top.
Smoked Salmon and Black Pepper Cream Cheese Rice
Mix the cream cheese and black pepper into the sushi rice. Form the rice in the moulds.
Cut the smoked salmon into 1-inch by 2-inch strips. Gently roll the strips and place each smoke salmon roll on top of the rice. Top with a generous sprinkle of seaweed furikake.
Berries and Cinnamon Maple Syrup Rice
Mix the maple syrup and cinnamon into the sushi rice. Form the rice in the moulds.
Place a blackberry onto the rice. Drizzle with additional maple syrup.