Sushi Grade Tuna (for negitoro -minced fatty tuna with green onions-)
Yuzu pepper paste
Mix the rice vinegar into the freshly made rice and mix well.
Roll into small balls.
Top one with the salmon and some chopped green onion (or avocado).
Cut a shiso leaf in half, wrap it around another ball, and top with the tuna (and some chopped green onion).
Top the third ball with the shrimp and olive.
Variations include cured ham + avocado, cucumber + cherry tomato + egg, etc. Eat together with wasabi, yuzu pepper paste, and soy sauce.
Story Behind this Recipe
I received some Koshihikari rice and it was delicious even when cold, so I thought it would be perfect for sushi! It'd be great to make for Christmas, End of the Year Party, New Year's Party, house parties, etc.