Kadoya Sesame Mills Incorporated

Ingredients (for 2 servings)

Directions

• Sushi rice : Rinse the rice and place it in a rice cooker. Add slightly less water than the 1.5-cup mark and place the kombu on top. Cook the rice. Mix the vinegar, sugar, and salt to make sushi vinegar. Transfer the freshly cooked rice to a sushi tub or large bowl, drizzle with the sushi vinegar, and gently fold with a rice paddle. Fan the rice to cool it and cover with a clean damp cloth to prevent drying out.

• Tuna : Cut the tuna into 1 cm sticks. Toss with Kadoya Roasted Sesame Oil, soy sauce, and white sesame seeds.

• Squid : Slice the squid into thin strips and mix with Kadoya Roasted Sesame Oil, chopped umeboshi, and soy sauce.

• Avocado : Halve the avocado, remove the pit and peel, then slice thinly. Toss with Kadoya Roasted Sesame Oil, soy sauce, and white sesame seeds.

• Others : Julienne the myoga. Cut the cucumber and tamagoyaki into 8 mm sticks. Cut the salmon and sea bream into strips.

• Arrange the prepared tuna, squid, avocado, vegetables, shiso leaves, trimmed kaiware sprouts, and ikura on a serving platter. Place a portion of sushi rice on a sheet of nori, add your preferred fillings and garnishes, then roll. Serve with soy sauce and wasabi as desired.