Sea bream sushi roll
If the sea bream is thick, cut it open with a knife, sprinkle with a small amount of salt and sugar (not included in the recipe), and leave for about 30 minutes
After 30 minutes, add the vinegar, mix well and let sit for about 1 minute
Place a sheet of cheesecloth on top of the rolling mat, place the sea bream (2) on top, and top with an appropriate amount of kinome
Place the rice, which has been shaped into a rod, on top and roll it up from the front to the back with a little pressure
Hold the mat with your left hand and pull out the cloth with your right hand
Gently remove the mat and cut into bite-sized pieces. Serve with a squeeze of kabosu or other citrus fruit
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- Sea bream fillets for sashimi
- 100g
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- vinegar
- 25cc
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- Tree buds
- Appropriate amount
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- cooked rice
- Appropriate amount
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- kabosu
- Appropriate amount
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