- Defrost and dry the cod loins , then remove the skins and bones, cut them into thin slices and pour into a bowl. Add the olive oil, the finely chopped garlic cloves and a little chopped coriander and season with pepper.
- Cook the rice in water seasoned with salt, remove, drain and place in a bowl. Add a little lemon zest, rice vinegar and a pinch of sugar, mix well and let cool.
- Wash the peppers, discard the seeds and white skins and cut them into strips. Drain the cornichons and cut them into thin slices lengthwise.
- Place a sheet of nori seaweed on a mat, spread rice on top, cover with slices of cod, peppers and cornichons, roll with the help of the mat to make a roll and cut into pieces, as you can see in the photo. Repeat until the ingredients are finished, serve and enjoy the Cod Sushi
Serving Size: 4
