Cook sushi rice (follow directions of rice container). Cook perch by frying up in olive oil, sesame oil, and ginger mixture. Place in fridge till rice is done.
Lay out a cutting board, and place bamboo sushi mat on top. *If no mat, parchment paper can be substituted but not as tight rolls* Place sesame oil container, sesame seeds, and cucumbers on counter (to be used in a moment). Let rice cool. Lay seaweed sheet on bamboo, use a rubber spatula to dish out and gently lay rice smoothly on seaweed, cover 7/8 of seaweed mat. Place perch in thin strips (no more then 1 1/2 inches) along the side opposite the uncovered side. Lightly drip sesame oil on fish. Then place cucumbers along fish. Grab bamboo mat (the side with the fish) and carefully roll to the side with no rice on it -- should stay closed. If not or if fish and cucumbers starts moving too much, unroll and replace items then reroll.
Slice roll into 1 1/2 to 2 1/2 pieces, (end pieces don't look as nice), then arrange pieces up and down with the exception of the ends, leave those the same way as they were. Sprinkle sesame oil and sesame seeds on top, and serve with pickle ginger, soy sauce, and wasabi to the side.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.