Sakura Temari Sushi / Gilthead Seabream / Champagne Sauce

Sakura Temari Sushi / Gilthead Seabream / Champagne Sauce

By Mory Sacko
An incredible recipe by Mory Sacko, member of our New Makers Collective, to be paired with Veuve Clicquot Rosé champagne.

Try the recipe

You'll need

  • 150 g (3/4 cup) of Sushi Rice
  • 1 sheet of Royal Kombu Seaweed
  • 6 Sakura Cherry Leaves
  • 10 Edible Dried Flowers
  • 1 Gilthead Seabream
  • 200 g (1 cup) of Rosé Champagne
  • 150 g (3/4 cup) of Liquid Cream
  • 30 g (2 tablespoons) of Unsalted Butte
  • 90 g (1/4 cup) Sakura Rice Vinega
  • 10 g (1 tablespoon) of Akpi /Djansang seed
  • 5 g (1 teaspoon) of Pink Peppercorns
1. Rinse the Sushi rice 3 times then cook with a rice-to-water ratio of 1:1.3. To prepare, bring the water to a boil, add the rice and simmer for 5 minutes. Remove from heat then cover to allow the rice to expand for a minimum of 10 minutes. When the rice is done, season with the Sakura vinegar.

2. Fillet the fish, then marinate between a slice of kombu and a cherry leaf. Leave to marinate for a minimum of 2 hours. Cut the fish into thin slices and place on top of the rice ball.

3. Roast the Akpi seeds and pound into a paste. Place a little of this paste between the fish and the rice ball.

4. In a sauce pan, reduce the Rosé Champagne by half, then add the cream and reduce by half again. Whisk in the butter. Adjust the seasoning as necessary.

5. When plating, pour a little of the champagne sauce on the bottom, then arrange the temari sushi on the dish, top with the flowers and sprinkle with crushed pink peppercorns.


Mory Sacko

Mory Sacko, recognized among the world's most promising chefs, has given a bold new look to French cuisine. An eternal optimist bursting with creative energy, he combines passion, the excellence of terroir products and diversity. His Parisian restaurant MoSuke was recognized in the 2021 Michelin Guide and earned him his first star. The talented young chef takes us on a journey through a cross-cultural gastronomic experience that transcends all boundaries. His inventive and pluralistic cuisine features a combination of French, African and Japanese influences.

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