Tuna, daikon, sushi rice balls, slaw

 soy sauce

• rice vinegar
• sugar
• toasted sesame oil
• chile flakes
• ginger
• garlic

These are a great value, I think. I find them irresistible. 

Steamed 25 minutes on low with

* twice as much water as rice

* 1 tablespoon sugar

* 1 tablespoon rice vinegar

Without opening lid, steamed passively another 10 minutes off heat. 

Salmon, sushi rice balls

This salmon is so buttery it's provenance is suspect. It must be farmed. It's too languid and shows nothing of a wild fierce powerful nor obsessed nature. Its flavor is tamed and sedate. You can smash it with your tongue between your palate and with no resilient strings of fat within it to disrupt the obliteration to molecules instantly. It is decidedly unchallenging.

Proper sushi rice is ritualistically prepared, first seven rinses, steaming, spreading out into a large wooden bowl and fanned while it's turned and cooled while a mixture of sugar cooked in vinegar is poured over imparting a sticky golden color. 

This rice is not prepared that way. Sugar and vinegar are included in the cooking water and that's it. There is no sticky coating of gold hued sweet/sour sauce.

Tuna, sushi rice

Sushi rice is regular short-grained rice coated with a mixture of sugar dissolved in heated rice vinegar that imparts a slight gold sheen to the kernels, so, sweet and sour. This is scant sugar and rice vinegar included in the cooking water instead of coating cooling rice with the combined mixture.

I should have picked up a daikon radish while shopping, but I didn't. 

This meal hits the spot, and lucky me, it is only half of it. 

The wasabi is real. It is milder than American horseradish.