200 gr sushi rice
6 nori leaves (sushi seaweed)
4 tsp sesame oil
200 gr fresh spinach
1 Greek aquaculture sea bream, about 600 gr, (poached and cleaned)
1 tbsp canola oil
4 pieces of carrot, grated
Rinse the rice well and mix it with 240 gr. water.
Cover with a lid and bring to a boil immediately.
Lower the heat and simmer for about 10-12 minutes. Remove and leave for another 5 minutes covered. Season with a little salt and 2 tbsp from sesame oil.
Meanwhile, blanch the spinach for 1 minute (in boiling salted water), cool in ice water, drain well and mix with 2 tbsp sesame oil and a little salt.
Beat the eggs and place in a pan with a little canola oil. Create thin omelets, to be cut into strips. Sauté the carrot lightly for about 1 minute and cool.
To wrap, spread 2 tbsp of rice on the nori leaf in a very thin layer and place the vegetables, egg, and fish in rows.
Roll with the help of a special bamboo mat. When you are done with all the rolls, spread a little sesame oil on the leaves, and sprinkle with sesame seeds, if desired.
Cut into rolls and serve.
photographer: Aris Papadopoulos