Sea Bream Nigiri with Sesame and Caviar
Ingredients
- Ingredients
- 300 grams Sushi rice
- 450 milliliters water
- 1 pc Kombu seaweed (8 x 8 cm) (approximately 3 x 3 inches)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
- Vinegar water (for molding the sushi rice)
- 400 grams very fresh Sea bream fillet
- 2 tsps Wasabi
- 3 Tbsps white Sesame seeds
- 16 Leeks
- 50 grams black Caviar
- baby Chard leaf (for garnish)
Preparation steps
For the sushi rice: Rinse the rice under running water until the water runs clear.
Bring the rice, water and kelp to a boil in a saucepan over high heat, add the rice, cover and simmer for about 10 minutes over very low heat. Do not remove the lid during this time. Remove the pan from the heat and let the rice stand for 3-5 minutes.
Heat the rice vinegar, salt and sugar. Place the rice in a bowl and remove the seaweed. Using chopsticks, slowly mix in the rice vinegar seasoning while simultaneously fanning the rice with a fan, so that it quickly cools to room temperature and gives the rice a nice shine.
Divide the sushi rice into 16 portions and shape each portion into oblong balls with moistened hands.
For the nigiri: Thinly slice the sea bream, spread the wasabi over 1 side then layer over the sushi rice, pressing the fish up against the rice so that it retains its shape.
Toast the sesame seeds in a dry frying pan then immediately cool on a plate. Rinse the chives, shake dry and trim to about 8 cm in length (approximately 3 inches).
Sprinkle each piece of nigiri with sesame then top with caviar and chives. Arrange on a serving plate and garnish with baby chard.
