for 8 person

Marinated cod

3 tbsp	soy sauce
1 tsp	sesame oil
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tsp	rice vinegar
1	spring onion incl. green part, cut into thin rings, greens set aside
400 g	Royal cod fillet (MSC), cut into approx. 1 cm cubes

Salmon with spicy mayonnaise

1	fresh egg yolk
1 tsp	mustard
1 tsp	lemon juice
¼ tsp	salt
1 dl	peanut oil
20 g	preserved ginger, finely chopped
4 tsp	hot chilli sauce (e.g. Sriracha)
400 g	salmon fillet (sushi quality), cut into approx. 1.5 cm cubes

Peanut butter sauce

2 tbsp	peanut butter
½ tsp	fish sauce
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
6 tbsp	sweet chilli sauce
1	red chilli, deseeded, finely chopped

Sushi rice

600 g	sushi rice
1 ⅕ litre	water
1 tsp	salt
3 tbsp	rice vinegar
1 tbsp	toasted sesame seeds

Bowls

400 g	yellowfin tuna steak, thinly sliced
2	avocado, thinly sliced
300 g	carrot, thinly sliced
1	mango, thinly sliced
1 bunch	coriander, leaves torn off
1 bunch	Thai basil, leaves torn off
1 bunch	peppermint, leaves torn off
320 g	edamame
40 g	preserved ginger

How it's done

Marinated cod

Combine the soy sauce, oil, lime zest and juice, rice vinegar and spring onions. Add the fish, cover and marinate in the fridge for approx. 20 mins. Sprinkle with the reserved onion greens.

Salmon with spicy mayonnaise

Combine the egg yolk with the mustard, lemon juice and salt. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the ginger and hot chilli sauce. Carefully mix in the cubed salmon.

Peanut butter sauce

Combine the peanut butter with all the other ingredients up to and including the chilli.

Sushi rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice to the pan along with the water and salt, leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Mix in the vinegar and sesame seeds.

Bowls

Serve the rice in bowls along with the marinated cod, salmon and spicy mayonnaise, tuna and all the other ingredients up to and including the edamame. Top with the peanut butter sauce and pickled ginger.

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