Sea bass belly nigiri
- Boil the rice until it is slightly overcooked, blend and stretch out thinly on a silicone baking mat. Dry and set aside.
- Blend nori seaweed into a fine powder.
- Fry the rice crunch in strong oil.
- 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.