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Seremoni 2026

Miso Black Cod Handroll

Recipes

Miso Black Cod Handroll

October 23rd, 2026

Seremoni

This handroll brings together sweet, savory miso-marinated Seremoni Grade Black Cod with fresh, crunchy ingredients for a satisfying bite. The fish is marinated overnight, then baked and broiled until tender with beautifully caramelized edges. Crisp cucumber, pickled burdock, and radish sprouts add freshness and texture, while a drizzle of eel sauce ties everything together. Wrapped in warm sushi rice and crisp nori, these handrolls are best enjoyed fresh, right after rolling.

Ingredients

  • 1 4oz skin-off Seremoni Grade Black Cod portion, pin bones removed
  • 4 Tbsp preferred miso marinade
  • 2 full sheets high-quality nori, cut in half crosswise (4 half sheets)
  • 5 oz or about ⅔ cup cooked sushi rice
  • 1 tsp toasted white sesame seeds
  • 1 cucumber, seeded and cut into ¼ inch thick strips, as long as the nori sheet (about 4 inches in length)
  • 20 radish sprouts (kaiware), about ½ package, washed and patted dry
  • 1 stick pickled burdock (yamagobo), rinsed, patted dry and julienned
  • 4 tsp eel sauce

    Instructions

  • The day before preparing the handrolls, pat the fish dry, then place it in a small container or zip-lock bag with the miso marinade and turn it to coat every side. Cover it tightly and refrigerate for 24 hours.

  • Preheat the oven to 400°F with a rack in the upper third. Wipe off the excess marinade, leaving only a thin film. Place the fish on a parchment-lined sheet pan and bake for 8–10 minutes until it just begins to flake.

  • Broil on high (4–6 inches from the top of the oven) for 1–2 minutes, until the edges are deeply browned. Rest the fish for 3 minutes, then cut/flake it lengthwise into 2–4 even pieces, depending on how many rolls you’re making.

  • When assembling the rolls, keep a bowl of water nearby for your fingers. Hold a nori half sheet shiny side down in your dry left palm, with the long side running across your hand. Moisten your fingertips and spread one portion of rice (about the size of a ping-pong ball) in an even, thin layer over the left half of the sheet. Leave a ½-inch border at the top. Sprinkle the sesame seeds over the rice.

  • Lay 2-3 cucumber strips diagonally across the rice, from the bottom-right corner up toward the top-left. Set a piece of black cod on the cucumber, then add the burdock and radish sprouts, letting the sprout leaves stick out past the top edge. Drizzle the eel sauce over the fish.

  • Fold the bottom-left corner of the nori up and over the filling toward the top center to start a cone, then wrap the rest of the sheet around it tightly. You can press a single grain of rice onto the loose edge to seal it if desired.

  • Enjoy immediately. Roll each one to order and serve it within 1 minute, while the nori is crisp and the fish is warm.