Codfish Sushi


600 g of frozen deep-frozen cod loins
1 packet of nori seaweed (approx. 20 g)
1 red pepper
300 g of sushi rice
100 g of cornichons
4 garlic cloves
1 drizzle of olive oil
2 tbsp of rice vinegar
1 pinch of sugar
Zest of lemon
Peel chopped coriander


  1. 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.
  2. 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.
  3. Wash the peppers, discard the seeds and white skins and cut them into strips. Drain the cornichons and cut them into thin slices lengthwise.
  4. 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

Source: https://riberalves.pt/receitas/sushi-de-bacalhau/