Sea Bass Recipe

Inspect and Pat Dry

Check the fillet for pin bones; remove any with tweezers. Pat the sea bass dry thoroughly with paper towels.

Light Cure

Sprinkle the fillet evenly with 1 tsp fine sea salt and let sit on a plate for 10 minutes to firm the flesh and draw out excess moisture. After 10 minutes, gently rinse the salt off with 1 tablespoon rice vinegar diluted in 2 tablespoons water (this gives a light brightening), then pat dry again.

Slice for Nigiri

Using a very sharp sashimi knife or long slicing knife, cut the fillet against the grain into 10–12 slices about 1/4 inch (6–7 mm) thick and 2–3 inches long suitable for nigiri. Keep slices uniform: tilt the knife slightly and make a single smooth pull-slice per piece to preserve texture. Keep fish chilled on a plate over ice if not assembling immediately.

Optional Light Brush

Brush each slice very lightly with 1 teaspoon neutral oil (split across slices) to give a sheen and prevent sticking. If using yuzu kosho or lemon zest, place a tiny dab (about 1/8 tsp) on half the slices for variety.

Rinse and Cook Rice

Rinse 1 cup sushi rice under cold water until the water runs clear (about 6–8 rinses). Drain and combine with 1.1 cups water in a small pot. Bring to a gentle boil uncovered, then reduce to the lowest heat, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season the Rice

While the rice rests, warm 2 tbsp rice vinegar with 1 tsp sugar and 1 tsp salt just until dissolved (do not boil). Transfer rice to a shallow bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning to cool slightly. Avoid mashing — use cutting and folding motions to keep grains separate. Allow rice to cool to warm (not hot).

Form Nigiri Rice Balls

Wet your hands with a little water (and a pinch of salt to season) to prevent sticking. Take about 2 tablespoons of rice (approx. 20–22 g) and shape into an oblong block about 2 inches long and 3/4 inch thick using gentle, consistent pressure so it holds shape but remains slightly springy. Repeat to make 10–12 rice pieces. Keep rice covered with a damp cloth to prevent drying while you work.

Add Wasabi

Smear a very small amount (about 1/8 tsp) of wasabi on the underside of each sea bass slice where it will contact the rice (adjust to taste).

Place a prepared sea bass slice over each rice oval, pressing gently so fish adheres to rice. If you made a small well in the rice top, the fish will sit more securely.

Garnish each piece with a small sprig of microgreens or a couple of thin chive strands. Optionally use a tiny dab (about 1/8 tsp) of yuzu kosho or a light sprinkle of lemon zest on select pieces for brightness.

Serve immediately with soy sauce on the side for dipping. Encourage diners to dip the fish side, not the rice, to keep the nigiri intact.