Ingredients (2 servings)
Cooked rice |
300 g / 10.6 oz |
Sushi grade Tuna, thinly sliced |
40 g / 1.4 oz |
Sushi grade Red snapper, thinly sliced |
40 g / 1.4 oz |
Sushi grade Salmon, thinly sliced |
40 g / 1.4 oz |
Shiso (Japanese basil) |
2 leaves |
Thin green onions |
1 |
S&B Japanese-Style Chili Paste |
to taste |
S&B Wasabi Paste |
to taste |
S&B Spicy Citrus Paste |
to taste |
【A】
Vinegar |
2 Tbsp |
Sugar |
2 tsp |
Salt |
1/2 tsp |
Grated ginger |
1/3 tsp |
Directions
- Mix 【A】 together and add to the rice while it is still warm. Cool the rice while mixing.
- Cut shiso leaves in half vertically. Cut green onion diagonally into long strips.
- Divide (1) into six portions and form into rough balls. Top two balls with shiso and tuna; two with shiso and red snapper; two with overlapping strips of green onion and a slice of salmon. Wrap ball sushi with plastic film and shape well.
- Remove plastic film and top balls with Japanese-style Chili Paste, Wasabi Paste or Spicy Citrus Paste, as desired.