10 minutes (additional time required for cooling and marinating)
Servings
2
Ingredients
6 Oak aji fillets (approx. 5.6 oz.)
1¾ cups cooked, warm Nishiki premium medium grain rice
2 Tbsp. Nishiki grain vinegar
1 tsp. fresh ginger, shredded
2 tsp. WelPac roasted white sesame seeds
½ sheet toasted nori seaweed paper (if available)
4 fresh green shiso leaves
A small handful of Daikon radish sprouts
1 Tbsp. mirin
½ Tbsp. Kikkoman soy sauce
2 tsp. miso
Directions
Make the sushi rice: Sprinkle sushi vinegar over the warm rice and mix as if cutting the rice. Let cool to room temperature.
Mix together mirin, soy sauce, and miso. Cut Oak aji fillets into bite-sized pieces, then add to the bowl. Stir and marinate in the refrigerator for 15 minutes.
Thinly slice the shiso leaves and cut the Daikon radish sprouts into thirds.
Add 1/2 of the shiso leaves, Daikon radish sprouts, ginger, white sesame seeds to the sushi rice. Drain the marinade from the fish into the rice as well, then mix together. Plate the rice and sprinkle with nori seaweed torn into small pieces. Top with aji fillets and sprinkle with the remaining daikon radish sprouts, shiso leaves, and ginger.
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