RECIPES

DIRECTIONS:

1. Cook and cool sushi rice then spread out into an even layer onto a small plastic wrap lined tray. Cover with plastic wrap and refrigerate for at least 6 hours. 
2. Next, use a wet knife to cut into squares then shallow pan fry on both sides with TyLing Pure Sesame Oil on medium-high heat. Transfer to a plate lined with paper towel to absorb excess oil.
3. Finely dice sushi grade salmon and mix with 1 Tablespoons Japanese mayo, 2 Tablespoons Ty Ling Sweet & Sour Sauce and 1 Tablespoon thinly sliced scallion. Mix well and set aside.
4. Finely dice sushi grade tuna and mix with rice vinegar, 1 Tablespoon Ty Ling Hot Mustard and 1 Tablespoon thinly sliced scallion.
5. Finely dice sushi grade yellow tail and mix with 1 Tablespoon Japanese mayo, 2 Tablespoons Ty Ling Hoisin Sauce and 1 Tablespoon thinly sliced scallion.
6. Assemble on a serving tray with additional raw sliced fish, cut nori sheets, edamame, and more sauce for dipping. Garnish fish with thinly sliced scallion and the crispy rice with sesame seeds.