John Myers
Ingredients for 2 servings:
- 1 cod fillet(s) with skin
- 300 g sushi rice
- 2 small spring onions
- 1 onion(s), red
- ½ tsp sesame oil
- ½ tsp yuzu juice or lime juice
- 1 tsp mirin
- 1 tsp soy sauce
- ½ avocado(s), ripe
- 1 nori sheet (green mat – crispy seaweed)
- 1 pinch(s) smoked salt, Danish
- possibly chili
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Clean the fish and briefly sear it skin-side down. Prepare the vegetables: Finely slice the red onion. Thinly strip the spring onion. Cut the avocado into 1 cm cubes. For the marinade, combine sesame oil, yuzu juice, soy sauce, and mirin. Cut the fried fish into bite-sized pieces and marinate briefly with the avocado and the marinade. Fill two bowls with 150 g of sushi rice each, add the finely sliced red onion, and arrange the marinated fish and avocado on top. Garnish with some spring onion and thin strips of crispy seaweed (“green mat”). If desired, add a little chili for extra spice. You can find the video for this dish here: https://youtu.be/7PGWye48HpE
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