“When it comes to nigiri, technique is everything. People train for decades to be senior chefs at the world’s best raw-fish joints—and with good reason. Nigiri is all about delicate balance: without the right pressure from your hand, sushi can fall apart on its way to your mouth; without attention to detail, delicate flavor pairings, and a little restraint, the fresh, line-caught fish you spent an arm and a leg on goes to waste. Proper technique and understanding will make or break traditional nigiri. So we asked Seattle sushi guru Taichi Kitamura of Sushi Kappo Tamura to show us the ropes.