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Hiromi Kubo
(Yield: 4 Rolls)

Ingredietns:
2 sheets Nori
1 cup Sushi Rice
6 tbsps Natto (fermented soybeans)
5 shiso leaves (finely chopped)
Pinch bonito flakes

Preparation:
1. Cut a nori sheet in half lengthwise. Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down.

2. Position nori shet about 1 inch from the edge of mat closest  to you.  Make sure to leave some space on each side of nori sheet.

3. Wet your hands and take a golf ball-sized handful of sushi rice.  Gently squeeze rice into a oblong ball an put on center left of nori sheet.  Using your fingers, squeeze rice into a log along center of nori.