Steps

1. In a heatproof container, combine Cooking Sake (Rice Wine) 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, and Sugar 1 tsp. Microwave at 600W for 50 seconds.
   🕒 00:39
2. After heating, add Soy Sauce 3 tbsp, Grated Ginger 1 tsp, Ground Sesame Seeds 1 tbsp, and Toasted Sesame Seeds 1 tbsp. Let it cool until it reaches room temperature.
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3. Pat the surface of the Sea Bream 180g dry with paper towels. Slice it diagonally into large pieces. This is the key! For a great texture, it's recommended to cut it slightly thick.
   🕒 01:18
4. Pour the cooled marinade over the sliced sea bream, ensuring it's evenly coated. Marinate in the refrigerator for 30 minutes to 1 hour.
   🕒 01:35
5. Tear the nori seaweed sheet into approximately quarter-sized pieces and julienne them into 1mm to 2mm strips.
   🕒 02:05
6. Remove the stems from the Shiso Leaves 5 pcs, roll them up, and julienne.
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7. Place rice in a bowl and drizzle a little of the marinating sauce over it.
   🕒 02:36
8. Sprinkle the julienned nori seaweed over the rice.
   🕒 02:15
9. Arrange the marinated sea bream on top of the rice.
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10. Drizzle the remaining marinating sauce over the sea bream and place the julienned shiso leaves in the center.
    🕒 02:53
11. Separate the egg yolk and white. Place the Egg Yolk 1 pc in the center of the bowl. It's ready!
    🕒 03:06