Sea Bass Sushi
Sea bass sushi is best served with just sea salt and lemon juice. Make the sushi rice with 3 ingredients with this simple recipe.
“The obvious leftovers dish we will make from the barramundi is the fish taco!” That was the plan, but after making the dish over at The Journey, there was about 3 oz. left. So instead, I made some sushi and sashimi.
With all Leftovers posts, we create a fun and tasty recipe and draw inspirations from the traditional concept. Please take the time to look at The Journey to appreciate where it all came from: Barramundi
Sushi, will be part of The Journey one day, but for now, we will be putting it here in the leftovers.
When I was watching Salt Fat Acid Heat on Netflix, Samin Nosrat visits Japan and goes to a site where they mine for salt in dried up seaweed. Soon after they ate sashimi with those salts and I instantly wanted to try it. I looked online, and ordered the Amabito No Moshio, seaweed salt. 10.5 ounces, $40 with s&h, for SALT!
I’ve been waiting to get my hand on some white fish, so I can experience what Samin Norsrat tasted. With lime juice and seaweed salt, you do not need soy sauce for this! It is not too salty, it has an umami taste to it, and it’s very flaky. Do not use just your table salt when eating sushi or sashimi. Sea salt will suffice.
*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!