Sammarinese-style Iwakunizushi

Ingredients

In this Sammarinese adaptation of Iwakunizushi, we incorporate the flavors and ingredients commonly found in San Marino. The original Japanese dish is transformed by using local fish varieties, such as sea bass or bream, instead of traditional Japanese fish. The addition of saffron-infused sushi rice and the use of Mediterranean herbs and olive oil give this dish a distinct Sammarinese twist. We alse have the original recipe for Iwakunizushi, so you can check it out.

• 300g (10.5 oz) fresh sea bass or bream fillets 300g (10.5 oz) fresh sea bass or bream fillets
• 2 lemons, juiced 2 lemons, juiced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 garlic clove, minced 1 garlic clove, minced
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• A pinch of saffron threads A pinch of saffron threads
• Fresh herbs (such as parsley or basil), for garnish Fresh herbs (such as parsley or basil), for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, olive oil, dried oregano, dried thyme, minced garlic, and sea salt.
2. 2.
   Place the sea bass or bream fillets in the marinade, ensuring they are fully coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3.
   Meanwhile, cook the sushi rice according to the package instructions. Once cooked, let it cool slightly.
4. 4.
   Dissolve the saffron threads in a small amount of warm water and mix it into the cooked sushi rice, evenly distributing the vibrant color.
5. 5.
   Take the marinated fish fillets out of the refrigerator and pat them dry with a paper towel.
6. 6.
   Lay a sheet of plastic wrap on a clean surface and place a sushi mat on top.
7. 7.
   Spread a thin layer of saffron-infused sushi rice onto the sushi mat, leaving a small border at the edges.
8. 8.
   Lay the marinated fish fillets on top of the rice and carefully roll the sushi mat, applying gentle pressure to create a tight roll.
9. 9.
   Repeat the process with the remaining fish fillets and rice.
10. 10.
    Once all the rolls are prepared, use a sharp knife to slice them into bite-sized pieces.
11. 11.
    Garnish with fresh herbs and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before using in the recipe.

Tips & Tricks

• For an extra burst of flavor, you can add a drizzle of balsamic glaze over the sliced sushi rolls before serving.
• Experiment with different Mediterranean herbs, such as rosemary or marjoram, to customize the flavor profile of the dish.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic in the marinade.

Serving advice

Serve the Sammarinese-style Iwakunizushi as an appetizer or as part of a sushi platter. Arrange the sushi rolls on a beautiful platter and garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the visual appeal of the dish, you can sprinkle some edible flower petals, such as pansies or marigolds, over the sushi rolls before serving. The vibrant colors will add a touch of elegance to the presentation.