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Maki roll with sea bass and pickled cucumber Recipe

Ingredients for people


    Part one of the recipe
  • Japanese sushi rice : 500 g
  • Water : 550 ml
  • Rice wine vinegar : 100 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 g
  • 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 : 100 ml
  • Wasabi : 25 g
  • Ground turmeric : 2 g
  • Rice wine vinegar : 30 ml
  • Caster sugar : 10 g
Method
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5


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

  • 6

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

  • 7

    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.

  • 8

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

Chef's tip

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

A classic sushi with sea bass, cucumber pickle in rice wine vinegar and wasabi.

Rate this recipe :

(12 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  30mins

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