2 cups sushi rice (or other sticky rice), cooked and seasoned with rice vinegar, sugar, and salt
2 tbsp grapeseed oil
2 tbsp soy sauce
1 tbsp honey
4–6 full sheets of nori (seaweed)
½ cup shredded radish
½ cup seaweed salad mix (wakame, red ogo, etc.)
Salt to taste
Optional: Furikake, sesame seeds, or scallions for garnish
Directions
Cook the Wahoo – Sear the wahoo in grapeseed oil until golden and just cooked through. Remove from heat and glaze with soy sauce and honey. Let rest, then slice into strips.
Prepare the Rice – Cook sushi rice and season with rice vinegar, sugar, and salt. Let it cool slightly.
Assemble – Place a layer of rice on the nori, add wahoo and shredded radish, top with another layer of rice, and roll tightly.
Serve – Slice into even pieces and plate with seaweed salad and extra radish for garnish.
