How does the physical preparation of the shari (vinegared rice) for nigiri demonstrate true craftsmanship?

The chef forms the rice with pressure light enough that the grains separate easily on the tongue.

The preparation of *nigiri* (hand-pressed sushi) is a precise art form where the balance between the *shari* (vinegared rice) and the *neta* (topping) is paramount. True craftsmanship is demonstrated in the specific pressure applied by the chef when forming the rice mound. The pressure applied must be calibrated carefully; it needs to be sufficient enough to maintain the structural integrity of the mound so it doesn't collapse before consumption, yet simultaneously light enough that the individual grains of rice readily separate upon hitting the palate. This textural interplay, coupled with the frequent contrast where the shari is slightly warmer than the neta, creates the intended sensory experience that defines traditional nigiri.