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Maki roll of sea bream with avocado, sesame seeds and wasabi Recipe

Ingredients for people

    Part one of the recipe
  • Japanese sushi rice : 300 g
  • Water : 330 ml
  • Rice wine vinegar : 25 ml
  • Caster sugar : 5 g
  • Fine salt : 1 pinch(es)
  • Nori leave(s) : 12 whole

  • For the filling
  • Sea bream fillet(s) 140g : 2 whole
  • Fresh coriander : 0.25 bunch
  • Avocado(s) : 1 whole
  • White sesame seeds : 10 g
  • Soy sauce : 100 ml
  • Wasabi : 25 g
  • Lime(s) : 1 whole
  • 1

    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.

  • 2

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

  • 3

    Remove the skin and pin bones from the fillets of sea bream and cut into thin strips.

  • 4

    Peel the avocados and cut into thin slices. Drizzle with lime juice to stop them discolouring.

  • 5

    Place ½ a sheet of seaweed on a rolling mat with the shiny side down. Spread the rice onto the seaweed with a little wasabi and the strips of sea bream and avocado. Season with soy sauce. Sprinkle in some of the sesame seeds.

  • 6

    Roll the maki and then slice into 6 pieces, cleaning the knife each time to avoid tearing the seaweed. Serve cold.

Chef's tip

«When buying fish for sushi making, always go to a fishmonger and ask for the freshest fish available.»

A simple maki roll filled with sea bream, avocado and sesame seeds.

Rate this recipe :

(13 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  0h