Makes 20 pieces / Serves 4
This combination tastes great with any white, flaky, sushi-grade fish, which really acts as a textural platform for the orange and mint. Yellowtail is a nice alternative.
1¼ cups Brown Sushi Rice (here)
4 ounces fluke or yellowtail, sliced against the grain on an angle into 20 (½- x 1½-inch) slices
Extra virgin olive oil for rubbing
4 orange segments, each cut into 5 very thin slices
1 small lemon, halved
Sea salt
Fresh ground black pepper
4 mint leaves, cut into thin strips
20 thinly sliced rings jalapeño pepper
Wet your hands and scoop 1 tablespoon of the rice into one palm. Make a fist around it to shape into a ½- x 1-inch rectangle. Push the ends in with your thumb and index finger to create clean edges. Put the rice block on a platter and repeat with the remaining rice.
Drape a slice of fluke over each rectangle, then rub each with olive oil. Top each with an orange slice and a drop of lemon juice. Season with salt and pepper. Top with a mint strip and a ring of jalapeño. Serve immediately.