Tinned Fish Hand Rolls – The New York Times

These tinned fish hand rolls are endlessly customizable, and they have so much richness that you might not expect. Cook up some sushi rice and give it a little brightness and spunk by stirring in rice vinegar and finely chopped ginger. I think carrots, cucumbers, radishes, scallions are all classic. The one surprising raw thing that I think is really good here is clementines. They’re juicy and sweet and tart, which work really well with the rich and oily fish.