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.
