Main dishes

Gilthead bream nighiri served with a marinated herb artichoke salad and soy sauce

Total time required

30 mins preparation

Difficulty

High

Ingredients | Serves 4

To prepare the rice: Put the rice in a saucepan after washing it, pour in cold water, bring to the boil and cook over a gentle heat. Simmer for 20 minutes. Remove the rice from the heat and let it rest for 10 minutes. In the meanwhile, heat the vinegar and dissolve the sugar and salt in it. Pour it over the rice, stir and leave to cool.

To prepare the Gilthead bream and the artichokes: De-bone the gilthead bream fillet and remove the skin. Marinate with brown sugar, salt, thyme, marjoram and citrus zest for about 2 hours and store in the fridge. Take the Herbed Artichokes with Stems, place them whole in a container, add the soy sauce and let them marinate for about 2 hours. Cut the marinated artichoke into slices. Use the cooked sushi rice to create a half sphere as a single serving. Remove from the rice mould. Wash the marinated gilthead bream fillet, dry it well and cut it into thin slices. Arrange the artichoke salad with herbs on top of the rice and cover with slices of marinated gilthead bream, creating a small dome. Decorate as desired and serve.