Seafood Rice Bowl with Instant Sushi Rice

1. 1

   Marinate the shiso leaves for a while in wasabi soy sauce.

2. 2

   Rinse the rice and cook in a rice cooker with the konbu seaweed using a bit less water than normal.

3. 3

   When the rice is cooked, transfer to a container (a a wooden sushi bowl is the best), mix the ingredients (vinegar, sugar, salt) together to make sushi vinegar, and pour onto the rice.

4. 4

   Mix using a cut-and-fold motion.

5. 5

   Put the sushi rice onto serving plates, top with the marinated shiso leaves from Step 1, add slices of sashimi of your choice and it's done.

6. 6

   Pour some more wasabi soy sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.