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Ingredients
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Sushi rice & seasoning
Fish & topping
Assembly & garnishes
Method
Sushi rice & seasoning
Rinse the sushi rice under cold water, swirling with your hand, until the water runs almost clear. Drain and repeat 3–4 times.
Combine the rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Let sit 30 minutes (optional) then bring to a boil over medium-high heat. Once boiling, reduce to the lowest heat, cover, and cook 12–14 minutes without lifting the lid.
Remove from heat and let rest, covered, for 10 minutes. Transfer rice to a shallow wooden or plastic bowl (don’t use reactive metal).
While rice cooks, mix rice vinegar, sugar, and fine sea salt until dissolved. Gently fold seasoning into the hot rice with a cutting motion to avoid mashing the grains. Fan the rice as you fold to cool it to near room temperature (about 20–25°C / 68–77°F).
Keep the seasoned rice slightly warm and cover with a damp cloth until assembly.
Fish preparation
Ensure seabass is sashimi-grade and very fresh. Pat fillet dry with paper towel. Using a very sharp knife, slice into 6 thin slices approximately 6–7 cm long and 2–3 mm thick.
Lightly season each slice with a small pinch of sea salt, a light grind of black pepper, and a drop (about 1/6 tsp) of lemon juice. Let sit 1–2 minutes to slightly cure and bring out flavor.
If using microgreens or shiso, place one small leaf or a few microgreens on each fish slice just before assembly.
Assembly & finishing (makes 6 pieces)
Divide the seasoned sushi rice into 6 equal portions (about 25–30 g each). Wet your hands with water mixed with a little rice vinegar to prevent sticking.
Form each portion into an oblong nigiri shape by gently pressing and shaping with your palms and fingers. The rice should be compact but not squashed.
Place one slice of seasoned seabass over each rice oblong, pressing lightly so fish adheres to rice.
Wrap a narrow strip of nori around the middle of each nigiri (optional) to secure fish to rice. If nori is too stiff, lightly moisten the edge to seal.
Brush each fish lightly with a drop of toasted sesame oil (optional) for aroma, or leave plain to highlight the seabass.
Top with microgreens or shiso leaf if using. Add a very small dab of wasabi between fish and rice or serve wasabi on the side per diner preference.
Serve the 6 Suzuki Maki pieces with pickled ginger and soy sauce on the side. Recommend consuming immediately for best texture and flavor.