The marlin sushi ready to eat.

Teriyaki Marlin Sushi

At Cape Bedford, in Far North Queensland, windy conditions prevented us from going ashore. 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 a bit. This particular day I decided that for lunch the following day we would have Teriyaki Marlin Sushi. So I dug deep into the freezer where the last of the marlin is and took out a piece to defrost. Once defrosted (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, the fish was not fresh which is why I decided to marinate it and cook it.

Once I had gathered all my ingredients, and my sushi mat, I set to work.

sushi seasoning, mirin dressing

INGREDIENTS

Teriyaki marinated marlin fillet

1 cup Sushi rice
1 ½ cups cold water
2 Tablespoons Sushi Seasoning
3 Nori sheets
Wasabi
Pickled ginger
Whole egg Mayonnaise
Cucumber
Soy sauce
Mirin

To make the sushi…

I cooked the sushi rice and seasoned it with the sushi seasoning. Then I lightly fried the marlin, sliced the cucumber, drained the ginger and made a dipping sauce with the soy and mirin.

Cooking strips of marlin for sushi

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 it. Topped the rice with the marlin, cucumber strips and pickled ginger and rolled it up.

Making marlin sushi with ginger, cucumber and wasabi

I served it with some extra wasabi and the soy mirin dipping sauce.

The marlin sushi ready to eat.

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