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Recipe: Maki roll with sea bass and pickled cucumber

Maki roll with sea bass and pickled cucumber

A classic sushi with sea bass, cucumber pickle in rice wine vinegar and wasabi.
Recipe: Maki roll with sea bass and pickled cucumber

Maki roll with sea bass and pickled cucumber

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Ingredients
Quantity for 6 person(s)
    Part one of the recipe
  • Japanese sushi rice : 325 g
  • Water : 35 cl
  • Rice wine vinegar : 4.5 cl
  • Caster sugar : 20 g
  • Fine salt : 3 pinch(es)
  • Nori leave(s) : 6 whole
    • For the filling
  • Sea bass fillet portion : 3 whole
  • White sesame seeds : 30 g
  • Cucumber(s) : 0.5 whole
  • Soy sauce : 10 cl
  • Wasabi : 25 g
  • Ground turmeric : 2 g
  • Rice wine vinegar : 3 cl
  • Caster sugar : 10 g
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Recipe method

Rinse the rice until the water runs clear and then drain. Place in a saucepan and leave to soak. After half an hour, cover the rice with water, bring to the boil and leave to cook for 2 to 3 minutes, then cook over a low heat for a further 10 minutes. Turn off the heat and leave to stand. Spread the rice out in a large dish or salad bowl.

Mix the rice vinegar, sugar and salt in a bowl. Add this mixture to the rice and stir gently. Leave the rice to cool to room temperature.

Skin the fillets of sea bass and cut into small strips.

Cut the cucumber into strips and leave to soak in the rice wine vinegar, sugar and turmeric for 15 minutes.

Place half a sheet of seaweed on a sushi mat. Spread the rice onto the seaweed with a little wasabi and the strips of sea bass and cucumber. Season with soy sauce and sprinkle on some sesame seeds.

Roll by hand and slice into portions, cleaning the knife each time to avoid tearing the seaweed.

To create a perfect combination of flavours, season the soy sauce with garlic, rice vinegar and lime juice.

Recipe techniques in video

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