Pressed Sea Bream Sushi

Name: Pressed Sea Bream Sushi
Ingredients: 2 rice cups (360 ml) short grain rice, rinsed; 1 1/2 cups (360 ml) water; 2 tablespoons sake; 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp); 3 tablespoons and 1 teaspoon (50 ml) rice vinegar; 1 tablespoon raw brown sugar; 1 teaspoon sea salt; 10 oz (300 g – about 2 medium filets) tai (sea bream or also called tai snapper); Sea salt, to taste; 1 tablespoon roasted golden sesame seeds; About 10 medium shiso leaves, cut 1/8″ (3 mm) strips; Thinly-sliced radish, for garnish; Thinly-slice lemon, for garnish; Ayu fish sauce (can substitute with soy sauce), for serving; Wasabi paste, for serving

happydonabelife.com

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Ingredients

2 rice cups (360 ml) short grain rice, rinsed
1 1/2 cups (360 ml) water
2 tablespoons sake
1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)
3 tablespoons and 1 teaspoon (50 ml) rice vinegar
1 tablespoon raw brown sugar
1 teaspoon sea salt
10 oz (300 g – about 2 medium filets) tai (sea bream or also called tai snapper)
Sea salt, to taste
1 tablespoon roasted golden sesame seeds
About 10 medium shiso leaves, cut 1/8″ (3 mm) strips
Thinly-sliced radish, for garnish
Thinly-slice lemon, for garnish
Ayu fish sauce (can substitute with soy sauce), for serving
Wasabi paste, for serving