L'atelier des chefs sushi station Recipe

Learn to make a variety of sushi using sea bass, salmon and pickled cucumber.

  • Preparation
    20mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour 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 pinch(es)
  • Nori leave(s) : 6 whole
  • For the filling
  • Sea bass fillet portion : 2 whole
  • White sesame seeds : 30 g
  • Cucumber(s) : 0.5 whole
  • Ground turmeric : 2 g
  • Rice wine vinegar : 30 ml
  • Caster sugar : 10 g
  • Salmon steak(s) 150g : 1 whole
  • Avocado(s) : 1 whole
  • Part two of the recipe
  • Crab meat : 100 g
  • Wasabi : 25 g
  • Part three of the recipe
  • Pickled ginger : 50 g
  • To serve
  • Soy sauce : 50 ml
Method
  • 1. FOR THE RICE:

    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.

  • 2. FOR THE SEA BASS MAKI:

    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.

  • 3. FOR THE SALMON MAKI:

    Cut half of the salmon into 5mm thick batons.
    Cut the avocado into strips.

    Place a nori on a sushi mat and spread rice over 3/4 over the sheet. Place some salmon and avocado at one edge. Season with a little pickled ginger, wasabi sauce or any other condiment you prefer.
    Firmly roll the sushi mat up to make your makis. Brush a little water on to the bare edge of nori and seal the roll, allowing it to rest on this last edge for a few minutes.
    Cut each roll in to 6 using a sharp knife.

  • 4. FOR THE CALIFORNIA HAND ROLL:

    Cut the nori sheet into 4 portions. Place a sheet in your hand and place a small ball of rice in the centre of the nori. Add a slice of avocado and some of the crab. Sprinkle with toasted sesame seeds and add a dash of wasabi. Roll into a cone shape. Repeat to make the remaining portions.

Chef's tip

«Vary the ingredients in your sushi to make vegetarian maki and california rolls. Add ingredients such as spring onions, red chilli or bean sprout along with the avocado and cucumber.»

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