Sea Bass Maki

For the sea bass maki, first marinate the sea bass with sake and a pinch of salt and refrigerate for 30 minutes.

Meanwhile, prepare the sauces. For the sesame peanut sauce, put all the ingredients listed in the blender and puree.

For the wasabi cream sauce, blend all ingredients well and set aside as well.

For the curry sauce, heat the sunflower oil in a pan and sauté the chopped garlic, ginger, shallot and all other spices in it for 5 minutes, stirring constantly. Then add the coconut milk and cook for another minute. Set aside.

For the chili sauce, puree the shallot together with garlic, chili pepper and water in a blender. Heat a pan, add the sesame oil and stir in the pureed mixture. Mix in the remaining ingredients – except for the potato starch – and bring to a boil briefly. Finally, stir in the potato starch. Set aside.

Now cut the sea bass into very thin slices and refrigerate again. Cut the carrot, radish and the chives each into 5 cm long, thin strips.

Place a nori sheet on a rice mat. Spread some sushi rice flat on top, place a plastic wrap on top and turn over so that the nori sheet is on top. Place 4 strips each of carrots, chives, and radishes on the nori sheet widthwise (with each vegetable protruding above the sheet) and roll up tightly using the rice mat. While doing so, carefully fold the

Preparation Tip:

A wonderful sea bass maki recipe!

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