How to Make Sea Bream Sushi With Dry-Aged Tuna & Crab Roll — Step-by-Step With Chef Joshua
How to Make Sea Bream Sushi With Dry-Aged Tuna
If you love sushi and want to learn how to make restaurant-quality rolls at home, this in-depth guide will take you through the entire process. Chef Joshua Roshan shows how to prepare fresh Sea Bream, lightly cure it for better texture, slice it for sushi, and create a delicious roll using dry-aged tuna and crab meat imitation.
This recipe is beginner-friendly yet full of professional technique. With high-quality seafood and simple steps, you can recreate a sushi dish worthy of a top Japanese restaurant.
Watch more tutorials here:
👉 Global Seafoods YouTube Channel
⭐ Why Sea Bream Is a Top Choice for Sushi
Sea Bream offers a clean taste, firm texture, and beautiful color, making it ideal for sushi, nigiri, or sashimi. Light curing improves structure and enhances flavor.
Other great options for sushi include:
If you want a whole fish option for filleting practice:
👉 Whole Rockfish
🍣 Ingredients Needed
For the Sea Bream:
-
Sea Bream fillet (skin removed, bones removed)
-
Sea salt (for light curing)
For the Roll:
-
Dry-aged Ahi tuna
-
Crab meat imitation
-
Sushi rice
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Nori sheets
-
Cured Sea Bream slices
🔪 Step-by-Step Instructions
1. Prepare the Sea Bream Fillet
Remove the skin and pin bones from the Sea Bream. Clean fillets ensure smooth, precise cuts later.
Sea Bream’s structure makes it easy to prepare for sushi.
2. Lightly Cure the Fillet (10–15 Minutes)
Sprinkle a thin, even layer of sea salt across the fillet.
Curing helps:
-
Firm the texture
-
Enhance natural sweetness
-
Improve slicing accuracy
After 10–15 minutes, gently wipe off the excess salt.
3. Slice Sea Bream Into Sushi Portions
Hold the knife at a slight angle and slice across the grain.
The goal is thin, even pieces that will sit beautifully on top of the sushi roll.
4. Assemble the Sushi Roll
Lay out a sheet of nori and spread an even layer of sushi rice.
Add:
✔️ Thin slices of dry-aged tuna
✔️ A small amount of crab meat imitation
Roll everything tightly into a firm cylinder using a bamboo mat.
5. Slice the Roll & Add the Sea Bream
Cut the roll cleanly using a wet knife to prevent sticking.
Top each piece with a slice of cured Sea Bream for a layered, elegant presentation.
This combination of dry-aged tuna, sweet crab, and delicate Sea Bream creates a deeply flavorful sushi bite.
6. Serve and Enjoy
Serve the sushi roll with soy sauce, pickled ginger, and a bit of wasabi.
Your homemade sushi will look and taste like it came from a high-end sushi counter.
🛒 Where to Buy Sushi-Grade Seafood
We offer a full range of premium fish for sushi and sashimi:
And more available at GlobalSeafoods.com.
For more seafood recipes, sushi tutorials, and filleting techniques:
👉 Subscribe to Global Seafoods YouTube
⭐ Final Thoughts
Learning how to make sushi at home is easier than you think—and incredibly rewarding. With quality seafood, proper curing, and Chef Joshua’s techniques, you can prepare sushi rolls that are delicious, elegant, and perfect for sharing.
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