Marbled Three-Fish Appetizer

Cut the pink salmon (90 g), cod (80 g), and mullet (80 g) into strips about 1.5-2 cm thick and of similar length. Season the fish lightly with table salt (3 g).

Wrap each piece in a strip of nori (3 g) in one turn. Arrange the fish strips side by side so the cut surface will look marbled, then shape them into a tight roll, wrap it in film, and secure it well.

Steam the roll for about 8 minutes, then cool it completely and chill it for at least 1 hour. This helps the structure firm up so the slices stay neat.

For the sauce, mix the sugar-free soy sauce (30 g), lemon juice from part of the lemon (15 g), orange juice (40 g), rice vinegar (10 g), and a little black pepper (1 g). Separately, blend the parsley (15 g) with sunflower oil (40 g) and sesame oil (10 g) if you want a green oil for serving.

Remove the film, trim the uneven ends, and slice the roll into portions. Serve it with the soy-citrus sauce and a few drops of the green oil.