Name: Sea Bass Sushi Gangnam Style with Yuzu-Pon Dressing, Pickled Daikon & Carrots, Spinach & Sesame
Yield: Serves 4
Cuisine: Korean
Ingredients: a pinch of Maldon sea salt flakes; 150 g (5½ oz) daikon; ½ small onion, very finely chopped; 4 tbsp spinach marinated in sesame oil; ½ tsp sesame oil; 1 tsp caster (superfine) sugar; 100 ml (3½ fl oz/½ cup) water; 4 small super-fresh egg yolks (small eggs or quail’s eggs); 100 g (3½ oz) baby spinach; 50 g (1¾ oz/¼ cup) sugar; ½ portion of Sushi rice; black sesame seeds, to garnish; 4 small dollops wasabi paste; Maldon sea salt flakes; 1 small sushi-grade sea bass (150–200g (5½–7oz)), skinned and filleted; 100 ml (3½ fl oz/½ cup) rice vinegar; 2 tbsp toasted sesame oil; 150 g (5½ oz) carrot; red ginger pickle (beni shoga), to garnish; 1 portion of Yuzu-pon sauce; 4 tbsp daikon and carrot pickle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

I love Korean food – its bold flavours and the insane use of garlic, chilli and fermented cabbage. When developing this recipe, Psy’s Gangnam Style song was all the rage and it seemed the perfect name for this dish. I have drawn inspiration from the flavours and colours of Korea to create this sushi dish, my homage to this fascinating cuisine.