I wonder if that might work?

The author presents a concept to revolutionize nigiri sushi by replacing the traditional rice base with a pan-seared cake made from a blend of rice flours. This innovation aims to address the structural fragility of traditional nigiri sushi. The new base is designed to be self-supporting, allowing for more robust handling and new possibilities for toppings and sauces. The author shares the concept with the community to encourage collaborative refinement and invites feedback. The core principles of the concept include structural integrity, total flavor integration, and calculated textural contrast. The base formulation consists of glutinous rice flour, fine rice flour, water, rice vinegar, sugar, salt, and neutral oil. The procedure involves preparing a seasoning solution, forming a batter, and searing the bases in a non-stick skillet. The finished bases can be paired with various toppings, including traditional raw seafood, seared salmon, and more ambitious ingredients like scallop tartare or seared foie gras. The author encourages the community to test, critique, and refine the concept, and welcomes feedback and interpretations. This open-source culinary project aims to evolve the form of nigiri sushi while maintaining its essence.