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

Ingredients for people

  • Japanese sushi rice : 600 g
  • Water : 660 ml
  • Rice wine vinegar : 70 ml
  • Caster sugar : 25 g
  • Fine salt : 10 g
  • Gilt head bream fillet(s)140g : 6 whole
  • Fresh goat cheese(s) : 100 g
  • Olive oil : 50 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Nori leave(s) : 6 whole
  • Soy sauce : 100 ml
  • Lime(s) : 2 whole
  • Sun blushed tomato(es) : 150 g
  • Chive(s) : 0.25 bunch
  • 1

    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.

  • 2

    Bone the fillets of seabream then cut into small strips.

  • 3

    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.

  • 4

    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.

  • 5

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

Chef's tip

«Slicing with a wet knife prevents the seaweed from tearing.»

A classic sushi starter with wonderful flavours. Serve at a dinner party to impress your guests!

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(13 votes)

  • Preparation  1hr
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy