Recetas Sea bass belly nigiri

Sea bass belly nigiri


  1. Boil the rice until it is slightly overcooked, blend and stretch out thinly on a silicone baking mat. Dry and set aside.
  2. Blend nori seaweed into a fine powder.
  3. Fry the rice crunch in strong oil.
  4. Blow-torch the sea bass fillets on the skin side, turn over and coat with the sauce on the flesh side, and blow-torch. Sprinkle the rice crunch and seaweed powder and place the fish belly on top.