Ingredients (serves 4)

-1 Marlene Granny Smith apple (finely diced, skin on)
-350 g sea bass
Ceviche Marinade:
-Juice of 1 lime (approx. 30 ml)
-1 tablespoon yuzu juice
-1 tablespoon fresh mint leaves, finely chopped
-1 tablespoon lemon balm, finely chopped
-1 teaspoon fresh thyme leaves, finely chopped
-Pinch of sea salt (to taste)
-¼ cucumber (finely diced, skin on)
-3 radishes (finely diced, skin on)
For the sushi rice:
-125 ml rice vinegar
-45 grams honey
-2 teaspoons salt
-300 gram short grain rice
-1 small piece kombu
-6 Nori sheets
-2 tablespoons of lightly toasted black sesame seeds
yuzu soy sauce:
-1 table spoon yuzu-juice
-1 table spoon light soy sauce
-1/2 tea spoon sesame oil

Preparation
1. Prepare the sushi rice:
Gently heat the rice vinegar and salt in a small pan and stir until the salt has dissolved. Do not to let it boil. Stir in the honey.
Rinse the rice in a sieve under cold running water until the water runs clear.
Let the rice drain.
Place the rice in a pan with 350 grams of water and a piece of kombu, and let it soak for 10 minutes.
Turn on the heat, bring to a boil, and once boiling, reduce the heat to the lowest setting.
Cook the rice until all the water is absorbed and the rice is cooked. This should take 12-15 minutes.
Turn off the heat and let the rice rest with the lid on the pan for 10 minutes. Remove the kombu.
Transfer the rice to a shallow dish and spread it out.
Pour the sushi vinegar mixture and the toasted black sesame seeds over the rice and gently fold the rice, distributing the vinegar mixture evenly and let cool. Cover the bowl with a damp tea towel until use.


2. Ceviche Filling
Dice the sea bass and marinate for 15 minutes in the marinade mixture.
Carefully drain the fish.
Add the finely chopped Granny Smith apple, radish, and cucumber.
Chill briefly to allow flavors to meld.

3. Sushi Roll Assembly
Place a nori sheet on a bamboo mat, spread the rice evenly, and add the ceviche filling in the center.
Roll tightly and slice into elegant pieces.

3. Dressing
Mix yuzu juice, light soy sauce, and a drop of sesame oil.
Serve as a dipping sauce or drizzle lightly over the rolls.


4. Presentation
Garnish with coriander flowers, shiso leaves, and apple julienne (skin on, and marinated in lime juice against browning).