Nigiri Sushi Two Ways

Servings: 2
Prep Time: 24 hours and 15 minutes
Cook Time 60 minutes
Ready In: 25 hour 15 minutes

Ingredients:
1 sushi-grade salmon fillet
1 whole sea bass, filleted
2 tbsp wakame seaweed, finely chopped
1 scallion, chopped
1 sheet of kombu (sea kelp)
2 tbsp pickled ginger, roughly chopped
2 tbsp yuzu dressing
¼ tsp gelatin
2 tbsp soya sauce
1 tbsp wasabi

*Sushi Rice*
3 cups (750ml) sushi rice
3 ⅓ cups (830ml) water
½ cups (120ml) rice vinegar
¼ cups (60ml) sugar
½ tsp salt
1 tbsp dashi- concentrated or powdered fish stock

Directions:
To prepare the sushi rice watch Reiko's https://grokker.com/cooking/video/sushi-masterclass/519be4cffa0a3b6e77051998

Sea Bass Nigiri
1. First, salt the flesh of the sea bass lightly. Then moisten a large piece of kombu (sea kelp) with sake and place the kombu between the fillets of sea bass, with the skin-side out, and wrap the fish tightly in cling film, and allow the sea bass to cure overnight.

2. Cut the fillet in half lengthways, and then very carefully remove the skin by placing the fish skin-side down and running a knife down to the skin. Then pull the skin towards you very gently and allow the knife to slice along the bottom of the flesh to remove the skin. Then slice the sea bass into large thin slices, by cutting along a very shallow bias.

3. Wet your leading hand (your stronger hand) with a little bit of water, so that your hand is just slightly damp. Then with your leading hand, take about 1 tbsp of rice, and roll into a rectangle-like shape. With the middle finger of your leading hand, take a small piece of wasabi, pick up a piece of fish with your other hand and place the wasabi on one side. Then place the sea bass on top of the rice wasabi side-down, and gently press the fish down so it hangs down over the rice.

4. Finally brush the sea bass with a single coat of soya sauce, and top with a few pieces of pickled ginger, and serve immediately.

Blow-Torched Salmon Nigiri
1. First prepare the salmon by removing the skin. To remove the skin, place the fish skin-side up, and cut into the flesh just below the skin. Then flip the fish over, and push the knife through, whilst pulling the skin away and applying pressure to the top of the fish. Cut the salmon into rectangles along a slight bias, making sure that the pieces are slightly thicker then the sea bass pieces.

2. On an elevated wire rack placed over a baking tray, lay out the pieces of salmon, and briefly pass a blow-torch over their surface for about 5 seconds, or until they become a light pink with occasional pieces of charring.

3. Moisten your leading hand (your stronger hand) with a little bit of water, so that your hand is just slightly damp. Then with your leading hand, take about 1 tbsp of rice, and roll into a rectangle-like shape. With the middle finger of your leading hand, take a small piece of wasabi, pick up a piece of fish with your other hand and place the wasabi on the side which has not been blow torched. Then place the salmon, wasabi side-down, and gently press the fish down so it hangs down over the rice.

4. Top the Nigiri with ¼ tsp yuzu dressing and a few pieces of wakame seaweed. To prepare the yuzu dressing, add a small amount of gelatin to a ramekin of 1 tsp boiling water. Allow the gelatine to rehydrate for a couple of minutes, and then add the water to the yuzu juice, and refrigerate for 15 minutes to allow it to set.