In a small bowl, stir together the chile, sesame seeds, sesame oil, and soy sauce. Slice the yellowtail into thin, 2-inch-long strips. Lay a piece of fish in the palm of your hand and spread a very small amount of wasabi on the surface with your finger. Then dampen your fingers in a little water and grab about 2 tablespoons of the sushi rice. Cupping your palm, gently press the rice onto the fish using 2 fingers. Hand-sculpt the sushi into the shape of a small football. Place the sushi on top of a shiso leaf and wrap it around the sides, like a little lettuce cup. Garnish the sushi with a small amount of the red chile mixture using the tip of a chopstick.
Edited: October 9th, 2009