Preparation: 15 minutes  
Cooking: 15 minutes

Winemaker Olivier Fleury, of Château du Pavillon, shares the recipe for his favourite festive treat of Japanese maki with salmon and avocado, which pairs beautifully with a glass of sweet and heady Sainte Croix du Mont AOC. 


  • 460g of sushi rice  
  • 5 tbsp rice vinegar 
  • 1 tbsp mirin 
  • 3 tbsp of sugar  
  • 2 tbsp of salt  
  • 2 pieces of salmon  
  • Avocado  
  • Nori seaweed 
  • Wasabi  
  • Ginger  
  • Soy sauce 


1Cook 460g of sushi rice and let it sit for 15 min.

2To make the vinegar sauce, mix 5 tbsp rice vinegar, 1 tbsp mirin, 3 tbsp of sugar and 2 tbsp of salt in a saucepan and bring to a boil. Mix until sugar and salt are dissolved and then stir into the pre-cooked rice.

3Cut the 2 pieces of salmon and the avocado into small slices. Place the Nori seaweed, with the shiny side of the leaf against the bamboo rolling mat.

4Moisten your hands with vinegar water and form the rice into a dumpling, spreading it over half the sheet.

5Place the salmon and avocado slices in line on the rice, moisten the part of the seaweed not covered with rice, lift the nearest edge of bamboo mat and roll the maki firmly. The nori will stick automatically. Cut the roll into 4 or 6.

6Add a hint of wasabi and a little ginger on the maki to taste and dip it in soy sauce.

7Enjoy with a Sainte Croix du Mont, Château du Pavillon.

Image © SaisondorSweetbordeaux 


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