Yellowtail Sushi with Shiso, Chile, and Sesame

1. 1

   In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce.

2. 2

   Slice the yellowtail into thin, 2-inch-long strips.

3. 3

   Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger.

4. 4

   Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice.

5. 5

   Cupping your palm, gently press the rice onto the fish using 2 fingers.

6. 6

   Hand-sculpt the sushi into the shape of a small football.

7. 7

   Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup.

8. 8

   Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.

* Per serving · 4 servings · Values may vary.

No additional tips available.