Ingredients and method
- Sushi rice (for example Akita rice or Koshihikari)
- Rice vinegar
- Fresh salmon
- Fresh tuna
- King crab
- Salmon roe
- Gamba Rosso
- Yuzu zest
- Hijiki, Japanese seaweed
- Mini cucumber pickled with Dutch lemongrass
- Sesame seeds
- Katsuobushi (dried bonito flakes)
- Sansho Leaves
- Shiso Purple
- Shiso Green
- Kikuna Leaves
- Kaffir Lime Leaves
- Tahoon cress
- Thai basil
- Cook the rice, cool it down, and marinate with a splash of rice vinegar.
- Lightly sear the scallops (in Kaffir Lime Leaves oil) and langoustine with a kitchen torch.
- Poach the cockles until they open and marinate them in soy sauce, dashi, and Tahoon Cress reduction (broth with Thai basil and Tahoon Cress).
- Cover the bottom of the plate with a layer of rice.
- If necessary, cut all the fish into equal sizes and season them separately with vintage soy sauce.
- Decorate the plate with Japanese seaweed and the types of fish over the rice.
- Place the salmon roe between the different types of fish.
- Slice the Pepquiño and cucumber into thin slices and elegantly garnish the dish.
- Garnish with some caviar and Codium.
- Place the little leaves of Sansho Leaves on the dish.
- Create mounds of Katsuobushi.
- Finish with Kikuna Leaves, Shiso Green, and Shiso Purple for an optimal flavor experience of the dish.
Recipe: Kelvin Lin
Say yes to the cress