Olivier Fleury, of Château du Pavillon, shares his recipe for salmon and avocado maki, which he recommends washing down with a delicious Sainte-Croix-du-Mont AOC.
- 460g sushi rice
- 5 tbsp rice vinegar
- 1 tbsp mirin
- 3 tbsp sugar
- 2 tbsp salt
- Smoked salmon
- Nori seaweed sheets
- Soy sauce
1Cook sushi rice and let stand 15 min before adding vinegar sauce.
2For the vinegar sauce, combine rice vinegar, mirin, sugar and salt in a saucepan to bring to a boil. Mix until sugar and salt are dissolved and add the sauce to the rice.
3Cut the salmon and avocado into small slices. Place the Nori seaweed shiny face down on the bamboo mat, moisten your hands with vinegared water and spread the rice over half the sheet. Place the salmon and avocado slices in line on the rice, moisten the part of the seaweed not covered with rice, raise the edge of the bamboo mat near you and roll the maki by pressing firmly. The nori will stick automatically. Cut the roll into 4 or 6.
4Add a touch of wasabi and a little ginger to the maki and dip it in the soy sauce.
5Enjoy with Sainte-Croix-du-Mont from Château du Pavillon.