Sea Bass Sushi Gangnam Style with Yuzu-Pon Dressing, Pickled Daikon & Carrots, Spinach & Sesame

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

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.

Ingredients

Asia
Korea
Japan
Fish course
Pescatarian
South America

Ingredients

Method