Instructions
- Cook premium sushi rice according to package directions.
- In a small saucepan, heat vegetable oil over medium-high heat.
- Fry wonton wrappers until golden brown and crispy. Remove and drain on paper towels. Season with salt.
- In a medium bowl, combine all Truffle Ponzu Marinade ingredients and mix well.
- Add the cubed hamachi to the Truffle Ponzu Marinade and toss gently to coat. Marinate for 20 minutes in the refrigerator.
- Divide the cooked rice between two bowls.
- Top each bowl with the marinated hamachi, ikura, ogo seaweed, and shiso leaves.
- Garnish with black truffle shavings and wasabi microgreens.
- Top with Crispy Wonton Strips and serve immediately.
