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Recipe: Sea bream sushi rolls with goat's cheese and confit tomatoes

Sea bream sushi rolls with goat's cheese and confit tomatoes

A classic sushi starter with wonderful flavours. Serve at a dinner party to impress your guests!
Recipe: Sea bream sushi rolls with goat's cheese and confit tomatoes

Sea bream sushi rolls with goat's cheese and confit tomatoes

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Ingredients
Quantity for 6 person(s)
  • Japanese sushi rice : 600 g
  • Water : 66 cl
  • Rice wine vinegar : 7 cl
  • Caster sugar : 25 g
  • Fine salt : 10 g
  • Gilt head bream fillet(s)140g : 6 whole
  • Fresh goat cheese(s) : 100 g
  • Olive oil : 5 cl
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Nori leave(s) : 6 whole
  • Soy sauce : 10 cl
  • Lime(s) : 2 whole
  • Sun blushed tomato(es) : 150 g
  • Chive(s) : 0.25 bunch
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Recipe method

To prepare the rice: rinse the rice under running water until the water runs clear and then drain. Put the rice in a pan of water. Cover, bring to the boil and 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 for about 10 minutes. Mix the rice vinegar, sugar and salt in a bowl. Add to the rice and stir gently.

Bone the fillets of seabream then cut into small strips.

Slice the confit tomatoes. Mix the fresh goat's cheese with the chives, and then season with fine sea salt, piment d'Espelette and olive oil.

Place ½ a sheet of seaweed on a bamboo mat, and cover with the rice and a little wasabi. With the aid of a piping bag, spread the goat's cheese mixture over the rice and place the slices of confit tomatoes in the middle. Grate a little lime zest over the sushi and top with the seabream. Roll up by hand and cut with a wet knife.

Season with soy sauce and sprinkle with the piment d'Espelette.

Slicing with a wet knife prevents the seaweed from tearing.

Recipe techniques in video

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