Ingredients fjord trout fillet
- 260 g fjord trout fillet
- 1 bunch of spring onion
- 1 green mango
- Sushi ginger
- 20 g red rice
- 20 g nori seaweed sheets
- ½ cucumber
Preparing the marinade
Combine all the ingredients to form a marinade.
Ingredients marinade
- 100 ml water
- 100 g light miso paste
- Juice and zest of 1 lemon
Preparing the fjord trout fillet
Evenly dice the fjord trout fillets and marinate. Slice the green mango, cucumber, sushi ginger & the nori seaweed sheets into fine strips. Finely slice the spring onions in the same way.
Ingredients sushi rice
- 100 g sushi rice
- 120 ml water
- Rice vinegar
- Salt, sugar
Preparing the sushi rice
Cover the rice with water and steam in the Combi-Steam MSLQ at 100 °C for approx. 14 minutes. Then marinate the rice with rice vinegar, sugar and salt.
Ingredients soya gel
- 100 ml soya sauce
- 1.2 g agar agar
Preparing the soya gel
Boil the soya sauce thoroughly with the agar agar for approx. 2–3 minutes, following this allow it to cool and mix gently.
Ingredients wasabi mayonnaise
- 100 ml vegetable stock
- 40 g wasabi
- 2 g xanthan gum
- 20 g egg white and 300 ml vegetable oil
- Salt
- Lemon juice
Preparing the wasabi mayonnaise
Combine the vegetable stock with the wasabi, thicken with xanthan gum and beat in the egg white and vegetable oil using a whisk. Seasonto taste with salt and a little lemon juice.
Ingredients gochujang vinaigrette
- 100 ml sake
- 1 tbsp gochujang paste
- 5 limes
- Honey
- A little salt
- 1 shallot
- A little xanthan gum
- 20 g roasted sesame, white and black
Preparing the gochujang vinaigrette
Bring the sake to the boil, add the gochujang paste, season to taste with lime juice, honey and a little salt. Add the freshly sliced shallots and slightly thicken with a little xanthan gum.Boil the red rice and leave to dry overnight, then deep fry in hot fat and allow to puff out.
To serve
Place the sushi rice in the middle of the plate and arrange the remaining components decoratively on top.
Cooking level for the sushireis
With Preheat
14 minutes | Steam setting at 100 °C