Ingredients:
- 4 oz (125 g) sushi grade squid;
- 2 shiso leaves;
- 2 teaspoons flying fish eggs;
- 1 cup Japanese sushi rice, cook and cool;
- 1 1/2 tablespoons Japanese rice vinegar;
- 1 teaspoon cane sugar, adjust for taste.
-
Wasabi sauce
- 2 teaspoons wasabi powder;
- 2 teaspoons water;
- 1 1/2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce.
Recipe:
Serving for 2
- Cook Japanese rice, cool to room temperture;
- Mix Japanese rice vinegar and cane sugar, adjust for taste;
- Break cooked rice and mix in vinegar mixture;
- Place shiso leaves on the side of rice bowl;
- Add rice in the bottom of the rice bowl;
- Cut sushi squid to 1/4” (3/4 cm) strips;
- Place squid on top of rice;
- Top with flying fish eggs and wasabi;
- Serve chill with Liquid Aminos or soy sauce.
For wasabi sauce
- Mix equal part water and wasabi until smooth;
- Add Liquid Aminos or soy sauce, adjust for taste.