This is sushi served a little differently - an European approach where the soy sauce is replaced with a tasty chili mayonnaise.
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.
Cool the marinade before use.
Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.
Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.
Set the rice to cool in room temperature.
Cut the cod and vegetables in strips, approx. 1 cm thick. Sprinkle a little salt and pepper on the fish.
Divide the nori sheet in half.
Cover the bamboo rolling mat in clingfilm.
Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
Place half a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Flip the sheet so the rice is facing down.
Lay cod and vegetables along the bottom edge of the sheet and spead a little wasabi on the fish strip.
Use the mat to roll the uramaki together and sprinkle with sesame seeds.
Cut each roll in two, then in two and two until you have 8 pieces.
Mix egg yolks and the mustard, and add a little oil at a time until the mixture becomes a thick, even mayonnaise.
Hard boil an egg, and rinse and finely dice it.
Finely chop gherkins, carpers, chili and coriander, and mix with the mayonnaise and egg.
Add the chili paste and lemon juice, and season with salt and pepper.
Finally, add the crème fraîche.
Serve the sushi with mayonnaise as dip.