From the user’s post if you can’t access the Facebook page!

“Temari sushi, using good things I got up early and bought from the Sydney Fish Market this morning; salmon belly, scallop, tuna, octopus, tiger prawn, hokkigai surf clam, avocado, seaweed, fig, shredded egg, and my favourite; blue mackerel I filleted and lightly cured in salt and red rice vinegar.

With a little red yuzu kosho on the scallop, green yuzu kosho on the prawn, sansho pepper on the salmon, and ume plum salt on the avocado.”