Simple Sushi with Miso Sesame Sauce

In a small saucepan over medium heat, dissolve the sugar in the vinegar, stirring constantly, about 5 minutes. Set aside to cool slightly.

Place the warm rice in a large bowl and using a large wooden spoon or rice paddle, blend in the vinegar mixture, folding the rice over itself rather than stirring. Continue folding until all the liquid is absorbed and the rice is glossy.

Rub the oil onto the inside of an 8-inch x 8-inch pan. Wipe any excess oil away with a paper towel. You want just a thin layer of oil. Press the rice firmly and evenly into the pan. You can wet your hands with cold water if it gets too sticky. Cover with a damp tea towel and set aside.

Place the fish pieces into a food processor and pulse a few times so the fish is well chopped, but not mushy. (Alternatively, you can cut the fish into a mince with a knife). Scrape into a bowl and add the MISO SESAME SAUCE, tamari (or soy sauce) and the scallions. Mix well and taste. Add more sauces if needed.

Place a large piece of waxed or parchment paper on the counter. Remove the damp towel from the rice and with the pan upside down, slam it very hard onto the paper to dislodge the rice. It should come out in one big square.

Cover the entire top of the rice with a sheet of nori or two. Cut to size if necessary. Top the seaweed with the fish mixture.

Wet a sharp knife and cut the sushi into 12 pieces. You may have to wet the knife repeatedly.

Top with avocado pieces, jalapeños, sesame seeds and pea shoots as desired. Try torching the jalapeño and / or the edges of the fish for a seared flavor! Serve with tamari (or soy sauce), wasabi and pickled ginger.

** TIP – for a spicier kick to this dish, replace the MISO SESAME SAUCE with HURRICANE SRIRACHA SAUCE!