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Asparagus & White Fish Sushi Mosaic (MasterChef SignatureTwist)

Fine Dining Starters, Low-Temp / Sous-Vide Fish, MasterChef Recipes, Sushi Mosaic Roulades

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Asparagus & White Fish Sushi Mosaic (MasterChef SignatureTwist)

Fine Dining Starters, Low-Temp / Sous-Vide Fish, MasterChef Recipes, Sushi Mosaic Roulades

PREP TIME 25 min
Cook & Chill Time 25 minutes low-temp cooking
TOTAL TIME 40-45 min
Yield 4 Servings
Difficulty Intermediate (Precision Technique)

Ingredients

  • Sushi Mosaic Roll:

  • 5 fresh asparagus spears (peeled and trimmed)

  • 3–4 nori seaweed sheets

  • 400–500g very fresh white fish fillets (Sea Bream / Halibut / Cod / Yellowtail)

  • 1 tbsp soy sauce (for brushing nori)

  • Fish Spice Rub:

  • 1 tbsp garlic powder

  • 1 tsp fine sea salt

  • 1 nori sheet (ground into powder or finely chopped)

  • 1 tsp finely ground dry za'atar

  • 1 tsp finely ground dry coriander

  • Pinch of black pepper (Optionally substitute with a pre-mixed spice blend)

  • Green Curry Sauce (Optional Serving Base):

  • 1 tbsp green curry paste

  • 3–4 tbsp coconut milk

  • Splash of warm water

  • Garnish Options:

  • Sesame oil drizzle, microgreens, or fresh lime zest

Method

  1. 01

    Blanch Asparagus: Gently peel asparagus spears to remove prickles. Blanch in boiling salted water for 8 minutes until tender-crisp. Immediately plunge into an ice bath to stop cooking, then drain and dry thoroughly.
  2. 02

    Wrap Asparagus: Cut nori sheets in half with scissors. Brush a light layer of soy sauce over each half-sheet. Roll each asparagus spear tightly inside a nori sheet and set aside.
  3. 03

    Season Fish: Slice fresh white fish fillets into thin, uniform strips (~1 cm thick). Mix garlic powder, fine sea salt, powdered nori, ground za'atar, ground coriander, and blackpepper. Coat fish strips evenly with seasoning blend.
  4. 04

    Assemble Mosaic Roll: Place a full nori sheet smooth-side down on a bamboo sushi mat. Lay a dense, flat layer of seasoned white fish strips across the nori. Place a nori-wrapped asparagus spear in the center. Use the bamboo mat to roll tightly into a smooth, dense cylinder.
  5. 05

    Hermetic Seal & Gentle Cook: Wrap the roulade tightly and hermetically in multiple layers of plastic wrap (cling film). Cook in a gentle water bath at 45°C (113°F) or on low
    induction heat for 25 minutes. Remove from water and cool completely in the refrigerator.
  6. 06

    Slice & Plate: Unwrap plastic film. Using a razor-sharp chef's knife, slice roulade into clean 2 cm round mosaic discs. Whisk green curry paste with coconut milk and warm water until velvety. Spoon sauce onto serving plates, arrange sushi mosaic rounds on top, and finish with a drizzle of sesame oil, microgreens, or fresh lime zest.

Step by step

Clear process images displayed in the same order as the method.

Gently peel asparagus spears to remove prickles. Blanch in boiling salted water for 8 minutes until tender-crisp. Immediately plunge into an ice bath to stop cooking, then drain and dry thoroughly. 1
Blanch Asparagus:

Gently peel asparagus spears to remove prickles. Blanch in boiling salted water for 8 minutes until tender-crisp. Immediately plunge into an ice bath to stop cooking, then drain and dry thoroughly.

Cut nori sheets in half with scissors. Brush a light layer of soy sauce over each half-sheet. Roll each asparagus spear tightly inside a nori sheet and set aside. 2
Wrap Asparagus:

Cut nori sheets in half with scissors. Brush a light layer of soy sauce over each half-sheet. Roll each asparagus spear tightly inside a nori sheet and set aside.

Slice fresh white fish fillets into thin, uniform strips (~1 cm thick). Mix garlic powder, fine sea salt, powdered nori, ground za'atar, ground coriander, and blackpepper. Coat fish strips evenly with seasoning blend. 3
Season Fish:

Slice fresh white fish fillets into thin, uniform strips (~1 cm thick). Mix garlic powder, fine sea salt, powdered nori, ground za'atar, ground coriander, and blackpepper. Coat fish strips evenly with seasoning blend.

Place a full nori sheet smooth-side down on a bamboo sushi mat. Lay a dense, flat layer of seasoned white fish strips across the nori. Place a nori-wrapped asparagus spear in the center. Use the bamboo mat to roll tightly into a smooth, dense cylinder. 4
Assemble Mosaic Roll:

Place a full nori sheet smooth-side down on a bamboo sushi mat. Lay a dense, flat layer of seasoned white fish strips across the nori. Place a nori-wrapped asparagus spear in the center. Use the bamboo mat to roll tightly into a smooth, dense cylinder.

Wrap the roulade tightly and hermetically in multiple layers of plastic wrap (cling film). Cook in a gentle water bath at 45°C (113°F) or on low induction heat for 25 minutes. Remove from water and cool completely in the refrigerator. 5
Hermetic Seal & Gentle Cook:

Wrap the roulade tightly and hermetically in multiple layers of plastic wrap (cling film). Cook in a gentle water bath at 45°C (113°F) or on low induction heat for 25 minutes. Remove from water and cool completely in the refrigerator.

Unwrap plastic film. Using a razor-sharp chef's knife, slice roulade into clean 2 cm round mosaic discs. Whisk green curry paste with coconut milk and warm water until velvety. Spoon sauce onto serving plates, arrange sushi mosaic rounds on top, and finish with a drizzle of sesame oil, microgreens, or fresh lime zest. 6
Slice & Plate:

Unwrap plastic film. Using a razor-sharp chef's knife, slice roulade into clean 2 cm round mosaic discs. Whisk green curry paste with coconut milk and warm water until velvety. Spoon sauce onto serving plates, arrange sushi mosaic rounds on top, and finish with a drizzle of sesame oil, microgreens, or fresh lime zest.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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