Llobarro Maki with Miso Eggplant, Cucumber and Coriander is a fresh approach to dinner during these swelteringly hot days! Start with high quality sushi rice and the rest will fall into place. We cure firm fleshed bass here to foil the soft, deep fried eggplant. Serves four.


1 side Llobarro (about 400 grams)
8 sheets Nori
1 small eggplant
2 Tablespoons White Miso
4 Tablespoons White Sesame Seeds, toasted in a dry pan
1.5 Tablespoons Rice Vinegar
1 Cup fine sea salt

Nagoya Shoyu
70 grams Ponzu
60 Grams Tsuyu
50 Grams Mirin
50 Grams Sake

1 Cucumber
20 grams minced coriander
2 grams toasted sesame oil
2 grams rice vinegar
salt and sugar to taste

50 grams sushi rice
53 grams filtered water

Sushi vinegar
500g Rice vinegar
220g Sugar
125g Salt

Dry Aged Llobarro

To begin the llobarro maki with miso eggplant, cucumber and coriander, wash your sushi rice five times until the water runs clear. Cook in weighed water and leaved covered for five minutes. Season with sushi vinegar.

Fillet Llobarro and cure in salt for seven minutes. rinse under cold water. Dry completely and slice, lengthwise into ribbons. Reserve. Salt eggplant and leave for ten minutes. Dry and deep fry in hot oil at 375 degrees F. until golden brown. Drain and brush with miso, sesame and rice vinegar. Reserve.

Cut cucumber into brunoise and season with salt and sugar. Drain and toss with vinegar, sesame oil and coriander. Reserve.

For the Nagoya shoyu, combine all ingredients.

Toast nori over a low flame and place in bamboo sushi rolling mat. Add sushi rice and top with fish and eggplant. Roll and slice into six pieces for each roll. Top with cucumber/ coriander salsa and enjoy.

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