Ingredients iki-jimi-applewood-smoked-mackerel-nigiri-chilled-pea-veloute-cepe-dust-sour-cream-sage-oil

Recipe serves 4

Sushi rice 250g
Rice vinegar 2 tblsp
Sugar 2 tblsp
For the Pea Veloute:
Frozen peas 500g
Salted butter 50g
Shallot 1
Milk 200 ml
Vegetable stock 200 ml
Double cream 200 ml
Ingredients to finish:
Sour cream
Sage oil
Caviar
Pea shoots
Freeze dried Cepe powder

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