Ingredients iki-jimi-applewood-smoked-mackerel-nigiri-chilled-pea-veloute-cepe-dust-sour-cream-sage-oil Recipe serves 4 Sushi rice 250g Rice vinegar 2 tblsp Sugar 2 tblsp For the Pea Veloute: Frozen peas 500g Salted butter 50g Shallot 1 Milk 200 ml Vegetable stock 200 ml Double cream 200 ml Ingredients to finish: Sour cream Sage oil Caviar Pea shoots Freeze dried Cepe powder
