Sushi Roll with sea bass

by Dimitra Panagiotopoulou



For 5 rolls

310 gr sushi rice
5 sheets of Nori (seaweed for sushi)
1 piece of kombu seaweed
120 ml rice vinegar
3 tbsp. Mirin
2 tbsps. sugar
½ tsp. salt
250 gr seabass filet
1 tbsp. sunflower oil
1 tbsp. soy sauce
1 whole ripe avocado
1 yellow bell pepper, 1 red bell pepper, 1 orange bell pepper
½ cucumber
1 carrot
1 courgette
The heart of 1 radicchio
1 iceberg lettuce
4 eggs

For the decoration

fried onion
Pickled ginger
Black and white sesame seeds

Serve with pickled ginger, wasabi, soy sauce and Japanese mayonnaise.


Boil the rice together with a piece of Kombu for 12 minutes. Remove the kombu and place the rice in a utensil. Before it cools down entirely, add the rice vinegar into which you have previously stirred the mirin, sugar and salt. Let it stand for 5-6 minutes. Lightly sauté the fish filet in the sunflower oil. Pour the soy sauce over it; then cut into strips. Beat the eggs and make a thin omelet; also cut into strips. To roll, spread two tablespoons of rice onto the sheet of Nori and add the vegetables cut into fine sticks and the strips of omelet and fish. Roll using the special bamboo sushi-mat. When rolled, place in the fridge for 30 minutes before cutting into smaller rolls and serving.