Yellowtail Sushi with Shiso, Chile, and Sesame

• 1 fresh red chile, cut in paper-thin circles
• 2 tablespoons sesame seeds, toasted (see Note, page 34)
• Drop of sesame oil
• Drop of low-sodium soy sauce
• 1 pound sushi-quality yellowtail tuna
• 2 tablespoons wasabi paste
• 1 1/2 cups prepared sushi rice (page 80)
• 18 fresh shiso leaves

1. In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce.
2. Slice the yellowtail into thin, 2-inch-long strips.
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. Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice.
5. Cupping your palm, gently press the rice onto the fish using 2 fingers.
6. Hand-sculpt the sushi into the shape of a small football.
7. Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup.
8. Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.

fresh red chile, sesame seeds, sesame oil, soy sauce, tuna, wasabi paste, rice, shiso leaves

Taken from www.epicurious.com/recipes/food/views/yellowtail-sushi-with-shiso-chile-and-sesame-372595 (may not work)