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|
|Grated ginger||1/3 tsp|
- 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.