SUSHI RICE
100g sushi rice
MADAI TARTARE
80g seabream
5g chives
5g shallots
10g kimchi lemon rind
20g lemon vinaigrette
Salt, to taste
Pepper, to taste

CARAMELISED LEMON VINAIGRETTE
20g grilled lemon juice
20g light soy sauce
4g mirin
2 drops chili oil
5g Nigori sake
1 tsp lemon zest
2g fresh wasabi

AVOCADO CREAM
160g avocado
14g grilled lemon juice
4g olive oil
1 tbsp mirin
Wasabi salt, to taste
Fleur de sel, to taste

CRISPY LEMON ZEST
1 lemon
20g rice flour
20g corn starch
45ml water

LEMON RIND KIMCHI
40g kimchi juice
Rind of 1 lemon cut in small
brunoises, mixed together

LEMON SUPREME - MARINATED
8 lemon supremes
30g sake
30g mirin
10g shiro shoyu
8g lemon juice
1 pinch Nanami Togarashi

GARNISHES
2 oba leaves
Baby sorrel
Antonius caviar
Pomelo
Nori, cut in 4 pieces
Lime dust (preferably
Persian lime)
Kinpaku (gold leaf), optional

1 — SUSHI RICE
Cook and season 100g of sushi rice, and reserve on the side.

2 — LEMON VINAIGRETTE
Grill the lemon, then put 20g of the grilled lemon juice in a bowl. Add the soy sauce, mirin, sake, lemon zest, fresh wasabi and the 2 drops of chili oil.
Mix all together.
Reserve in a small bowl and refrigerate.

3 — CRISPY LEMON ZEST
Peel one lemon by taking only the yellow flesh, then slice it as thinly as possible lengthwise. In a small pot, fill it up halfway with cold water, then add the lemon zest and bring to a boil. Once boiling, strain the zest and repeat this procedure 7 times.
In a small bowl, mix the rice flour, corn starch, water and lemon juice together.
Coat the zest in the mixture and fry it in a pot at 163°C.

4 — LEMON RIND KIMCHI
Take the same lemon, already peeled, and remove only the rind – and cut it into a brunoise.

5 — LEMON SUPREME
Cut the same lemon into supremes, i.e. sections with all of the peel and pith cut away.
In a bowl, mix all the ingredients together: sake, mirin, shiro shoyu, lemon juice and the Nanami Togarashi.
Char at the last minute before serving.

6 — AVOCADO CREAM
Blend all ingredients together until smooth.

7 — MADAI TARTARE
Cut the madai into the smallest cubes possible.
Brunoise the shallot and slice the chives as thinly as possible.
Then, mix everything together: madai, chives, shallots and the vinaigrette.

FINISHING & SERVING INSTRUCTIONS
Take the nori, and in the middle, put 20g of sushi rice, then the half shiso leaf, tartare, a little bit of the rind, the avocado cream, one charred lemon supreme, and the crispy zest.
Garnish with the pomelo, baby sorel, caviar, and some kinpaku.

Finish with some dried Persian lime dust.