"I first tasted a version of this dish at a friend's home. She hat told me that her housekeeper had been inspired to create it after she had spent some time observing me in my kitchen (…).
Many of our European friends love sushi, but they rarely get to enjoy good, fresh sushi in Europe. So, when I cook for them, I like to serve them sushi, but I try to present it differently. I tend to use salmon because they are more familiar with it. The Japanese sesame and soy dressing (goma dressing) that I use to season the fish with is readily available at japanese supermarkets."


Ingrédients :
1 cup short-cut grain rice
1 cup water
1 tsp japanese rice vinegar
150g tuna, diced
150g salmon, diced
4 tbsp japanese sesame and soy dressing (goma dressing)
1 tsp wasabi powder, mixed with some water to form a paste
1 spanish onion, peeled and diced
1 tomato, deseeded and diced
1 avocado, peeled, deseeded and diced
1 tsp diced Japanese salted kelp (shio konbu)
1 tsp roasted sesame seeds

Preparation :
1 - Wash the rice and let it drain in a colander for 30 minutes. Combine the rice and water in a saucepan, cover it, and then bring it to a boil. Reduce the heat and continue to cook for another 10 to 15 minutes until the liquid is absorbed. Remove the pan from the heat and set the rice aside in the covered saucepan for 10 minutes.
2 - Next, turn the rice out into a wooden bowl and gradually mix in the rice vinegar. Cover the bowl with a clean, damp cloth and keep warm.
3- Place the diced tuna and salmon in separate bowls, and season each with a little goma dressing.
4 - To serve, place a 6 to 7 cm ring mould in the middle of a plate. Press about 0,5 cm of rice into the base of the ring, then smear a thin layer of wasabi paste over it. Place a layer of tuna on it. Continue with layers of diced onions, tomato, salmon and avocado. Carefully remove the ring mould and sprinkle some diced salted kelp and roasted sesame seeds over the sushi tower. Spoon the remaining goma dressing around each portion of sushi and serve immediately.

Château Figeac 1985
"The wines of this lovely vintage exemplify the best Bordeaux of an older age. Old world claret at its best : not big and bold - just well brought up and well behaved. Medium brown-red. Very fragrant nose. This is not a big wine, but medium-bodied, with medium concentration of sweet, ripe fruit. An almost delicate texture. A delicious wine".