How to make it
Oven-dried capers:
Preheat the kamado to 150°C.
Mix the capers with a little olive oil and spread them out on a grate lined with baking paper.
Dry the capers in the oven for 20-25 minutes until crispy. Let them cool and set aside.
Mix the leftover risotto with tarragon vinegar and stir well. The vinegar gives a fresh, light flavour that contrasts nicely with the rich risotto.
Raw preparation: fillet the raw whiting and dab and cut into thin strips. Grilled preparation: make sure the whiting and/or dab is fully cooked and cooled. Remove any bones and divide the fish into fine pieces.
With fresh seaweed: use the fresh seaweed as a wrap. Take a spoonful of risotto, add a few pieces of grilled fish, and roll the seaweed up tightly into a small wrap.
With nori sheets: place a nori sheet shiny side down on a bamboo mat or a clean surface. Spread a thin layer of risotto evenly over the sheet, leaving 1 cm free at the top. Add a strip of grilled fish in the middle. Roll the sheet up tightly and use a little water to seal the edge. Cut the roll into 6-8 pieces.
Mix soy sauce, sesame oil, honey and grated ginger in a small bowl. Serve as a dipping sauce.
Place the sushi on a plate, garnish with the oven-dried capers and optionally a pinch of sesame seeds. Serve with the sauce on the side.
