Sushi with Trout
Description
It works for both holidays and everyday meals. Fans of Japanese cuisine have tried making sushi at home at least once. Some succeed, others don’t — and there’s nothing shameful about that. Sushi can be made with any red fish, such as salmon, tuna, trout, or sockeye salmon. They are served cold with soy sauce and wasabi. Sushi is not kept for long; it is eaten immediately after preparation.
Instructions
- 1
Step 1
1. Wash the fish fillets, then pat them dry. In a bowl, mix the wine, lemon juice, thyme, mustard, olive oil, and salt. Marinate the fish and leave it for 24 hours. Bake the marinated fillets in an oven preheated to 190°C for about 20 minutes, then let the fish cool and remove the bones.
- 2
Step 2
2. Slice the pepper and cucumber into thin strips, grate the carrot on a fine grater, and break the fish into pieces. Lay out a sheet of nori and place a little rice on one side, then the pepper and cucumber; place the fish fillet lengthwise next to them, add a little grated carrot, and put a little rice on the other edge.
- 3
Step 3
3. Roll up the roll and, in the same way, make sushi from the remaining nori. With a sharp knife, cut each roll into pieces. Garnish the sushi with black sesame seeds and serve with soy sauce and wasabi.