My better (worse?) half came up with this idea after she got hold of quality “katsuo tataki” (slightly grilled bonito).
She prepared the sushi rice balls according to tradition with the addition of fine pieces of pickled fresh ginger (as this is the season rigt now).
She then placed a slice of bonito seasoned with ponzu with more thin sliced pickled ginger, “tobikko” (flying fish roe) and finley chopped thin leeks>
Ｇreat with sake!