Cuts of red-meat fish, such as skipjack tuna or bluefin, are placed in a soy-flavored marinade, then arranged on top of vinegared rice. This is garnished to taste with slivers of green shiso leaf, ginger root or nori seaweed. According to legend, this style of sushi was invented by local fishermen, as it could be prepared and eaten without interrupting their work while fishing for skipjack tuna.