6 large nori leaves (seaweed) or 10 small ones
200 gr sushi rice
1 tsp sesame oil
Salt, white pepper
2 tsp sesame seeds, if desired
1 tsp soy sauce
Iceberg or lettuce leaves
4 carrots, grated
1 Greek aquaculture sea bass (600 gr) poached and cleaned
70 gr mayonnaise
Rinse the rice well and mix with 240 gr water.
Place the rice a saucepan, cover with a lid and bring to a boil.
Lower the heat and simmer for about 10-12 minutes.
Remove from heat and leave for another 5 minutes covered.
Season, add sesame oil, and sesame seeds if used.
Mix the fish with the mayonnaise and season.
Beat the eggs with the soy sauce and make 2 thin omelets, to be cut into square pieces, about 1/4 of the nori leaf.
Using scissors, cut the nori leaf from one corner to the center (to divide the sheet into 4/4).
Starting from the cut part of the leaf, place the rice on the right side of the leaf. Place the omelet on the left side of the nori, and on exactly the opposite quarter, the lettuce leaf and on the carrot on top.
On the last quarter of the nori leaf, place a lettuce leaf and the fish mixture on top.
Fold, starting with the part with the omelet on top of the carrot, then the fish and finally the rice.
Press well, wrap the sandwich tightly with cling film, and cut in half. Continue with the rest.
photographer: Aris Papadopoulos