A classic sushi with sea bass, cucumber pickle in rice wine vinegar and wasabi.
To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.
Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.
Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.
Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.
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.»