Seabass nigiri sushi
- 2 large sushi-grade seabass fillets, skin off (a 1kg sea bass will give 2 beautiful fillets of ~400gr)
- 2 cups Japanese sushi rice
- ½ cup rice vinegar
- 2 tablespoons caster sugar
- 1 teaspoon salt
- wasabi paste
- 4 tablespoons soy sauce
Wash the rice well, until the water is clear and drain. Place rice into a saucepan with 2 cups cold water and let sit for 30 minutes. Place the saucepan over medium-high heat. Bring to a boil. Reduce heat to low, cover and cook for 10 minutes. Remove from the heat and let rest for 15 minutes.
In a small saucepan mix the vinegar with the sugar and salt over medium heat, until the sugar has dissolved. Remove from heat and let cool.
Once the rice is cooked, spread out on a tray and gradually stir in the vinegar mixture and help cool the rice by turning it over from time to time with a rice paddle.
When the rice has cooled to room temperature, start making the sushi pods using slightly wet hands. You may want to rinse your hands in a mix of water and sushi vinegar in between pod making.
To slice the fish use a sharp knife and cut against the grain of the fish at an angle of 450. Clean the knife after cutting each slice.
Add a little wasabi to the underside of the topping and press the topping onto the pod firmly.
Serve with a little wasabi paste (optional) and a dish of soy sauce.