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Sea Bream Sushi (Sea Bream Nigri)

Sea Bream Sushi (Sea Bream Nigri)

Course : Appetizers
Regions : Asian
Cooking Time : 20 Minutes

Chef Gautam Kumar
Sea bream 200 g
Wasabi Paste 50 g
Tooth Pick 8 no
Hand Vinegar  
Rice Vinegar 2 Tablespoon
Water 60 ml (Half Cup)
Cooked Vineyard Rice. 0ne third of total portion
Accompaniments (To Serve)
Pickled Ginger
Japanese Soy Sauce
Sushi Rolling Mat (Makisu)


  1. Make the Vinegared rice (sumeshi) (see the Recipe), mix the hand vinegar in a small bowl and keep aside.
  2. Slice the sea bream into rectangular, 3 X 1 X 1/2 inch Thick
  3. Mix wasabi powder with water to a paste of muddy (clay –like) consistency.
  4. Wet hand with in hand vinegar mixture, Take a handful (2-3 tablespoon) of cooked Vineyard Rice on one hand and mould into a rectangular cylinder shape of approximately 2 X 1 X 1 inch. Put a little (tiny) bit of wasabi paste on top and cover sea bream rectangular.
  5. Serve with the pickled ginger and Japanese soya.