I created this recipe when I had too much marinated fish and leftover sushi rice.
Follow the recipe for Ajizushi found here. Follow it to the point where you have the fish and the rice prepared and come back and finish here with a twist.
marinated jack mackerel
4 green shiso leaves per bowl
Roughly chop the green shiso leaves.
Slice the jack mackerel into bite size pieces.
Place the rice into a deep bowl. (Do not pack down the rice.)
Arrange the green shiso over the rice.
Place the jack mackerel slices on top of the green shiso.
Drizzle soya sauce sparingly on top for extra flavour.