3 tablespoons of rice vinegar
1 tablespoon of soya sauce
½ a tablespoon of sugar
100g of sushi rice
1 tablespoon of finely chopped, dried seaweed sheet
1 tablespoon of roasted sesame seeds
½ a tablespoon of sea salt
2 avocados, diced
A small red onion, sliced in rings
50g of tomberries (small tomatoes)
2 plum tomatoes, diced
1. Make the dressing with the rice vinegar, soya sauce and sugar. Cook the sushi rice according to the instructions on the packet. Allow to cool slightly and mix the rice with half the dressing.
2. Finely chop the seaweed and mix with the roasted sesame seeds and the salt. Stir half this mixture through the rice.
3. Mix the avocado cubes with the red onion and tomatoes and drizzle with the remaining dressing.
4. Divide the rice between the plates and add the vegetables. Sprinkle with the rest of the sesame seed mixture.
Food and wine paring
A special wine produced from a special grape, the Verdil, with a pronounced flavour of marzipan, herbs such as cumin, and fruit such as lychee and nutmeg. A good balance of sweetness and acidity and this is exactly what the hearty rice, seaweed and avocado needs. A deliciously refreshing combination.