Windy conditions prevented us from going ashore at Cape Bedford in Far North Queensland. Unable to get off the boat and with little to do, my mind inevitably turned to thoughts of food. I often think about what I can do with fish to spice things up.
On this particular day, I decided that we would have Teriyaki Marlin Sushi for lunch the following day. So I dug deep into the freezer where the last of the marlin was and took out a piece to defrost. Once defrosted (it doesn’t take long in tropical QLD), I put it into a container with some teriyaki marinade and put it into the fridge.
The next day we sailed to Lizard Island, where, once anchored, I made the sushi for lunch. Ten years ago in Broom, WA, I was taught to make sushi by a Korean lady named Hee. Hee was the Cable Beach Resort head sushi chef, and she taught me to make it with raw fish, and we love it with raw fish. However, this fish was not fresh, which is why I decided to marinate and cook it.
Once I had gathered my ingredients and sushi mat, I got to work.
To make the sushi…
I cooked the sushi rice and seasoned it with sushi seasoning. Then I lightly fried the marlin, sliced the cucumber, drained the ginger and made a dipping sauce with the soy and mirin.
To roll the sushi…
I placed the nori sheet on my sushi mat and spread the lower third of the nori with some of the rice; then, I spread a bit of wasabi and mayo on the rice. I topped the rice with the marlin, cucumber and pickled ginger and rolled it up.
I served it with some extra wasabi and the soy mirin dipping sauce.
More Marlin Recipes?
Beer Battered Marlin and Oysters / Marlin Pies / Pickled Marlin & Nummus
/ Marlin Skewers on Green Pea Mash / Marlin Dumplings in a Spicy Broth
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