Ingredients (2 persons as main course)
- 150 grams of fresh salmon
- 150 grams fresh tuna
- 1/2 lemon
- 1 – 2 avocado
- 4 tbsp. crème fraîche
- 1 tbsp. grated horseradish (possibly wasabi)
- 1 tbsp. White wine vinegar
- 2 limes (juice and zest)
- 200 gr. uncooked sushi rice
- 4 tbsp. rice vinegar
- 1 tbsp. wasabi
- 1 tbsp. fresh ginger (grated)
- 1 black radish
- 1 tbsp. black sesame seeds
- 1el. white sesame seeds
- 25 ml. rice vinegar
- 50 ml. Olive oil
- 25 ml. soy sauce
- 1 tps. fresh ginger (grated)
- 1/2 lime (juice and zest)
- cup of wakame (Japanese seaweed salad)
Make a dressing of 25 ml. rice vinegar, 50 ml. olive oil, 25 ml. soy sauce, 1 tsp. ginger and 1/2 lime by mixing everything together. Put the vinaigrette aside.
Prepare Sushi bowl
Cook the sushi rice according to the instructions on the pack and let the rice cool down.
Peel the avocado, remove the stone and cut the flesh into wedges. Sprinkle the avocado wedges with some lime or lemon juice and cover the wedges well. Keep cold.
Mix the crème fraîche with horseradish, white wine vinegar, juice and zest of 1 lime to a liquid consistency. Season with salt and pepper if necessary. Pour this into a container if necessary. This sauce is served separately.
Make a dressing of 4 tbsp. rice vinegar, juice and zest of 1 lime, 1 tbsp. wasabi and 1 tbsp. grated ginger.
Mix the rice with the dressing. Season with salt and pepper if necessary.
Roast the sesame seeds over high heat. Do not let them burn. When the sesame seeds are slightly toasted, remove them from the pan so that they do not burn.
Wash the radish and cut thin slices with a mandolin and place the slices in ice water.
Cut the salmon and tuna into sushi cubes and drizzle with a little lemon juice.
Mix the prepared rice with the salmon and tuna, set aside cold if necessary.
Transfer the rice with fish to plates / bowls. Add the avocado, place the radish slices on top of the rice and sprinkle with sesame seeds. If necessary, drape some wakame over the rice or serve it separately.
Pour the vinaigrette over and serve the crème fraîche sauce separately. Serve with a Sauvignon Blanc or Pinot Grigio. If you want to make it completely Japanese, serve a sake with it.