Iki Jimi Applewood smoked Mackerel Nigiri, Chilled pea velouté, cepe d
1. Wash 250g of sushi rice in cold water, and drain, next cover the washed rice with cold water and leave to stand for 20 minutes, drain and rinse then add the rice to 400ml of cold water in a pan...
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Cooking tools:
- Kitchen torch
- Smoker
- Blender
- Fine-mesh sieve
- Kitchen scale
- Filleting knife
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Colander
- Measuring spoon
- Spoon
- Stove
Ingredients
- Sushi rice 250g
- Rice vinegar 2 tblsp
- Sugar 2 tblsp
- Frozen peas 500g
- Salted butter 50g
- Shallot 1
- Milk 200 ml
- Vegetable stock 200 ml
- Double cream 200 ml
- Sour cream
- Sage oil
- Royal Siberian Caviar
- Pea shoots
- Freeze dried Cepe powder
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