Rinse the rice under cold water until the water runs clear. Place the rice in a pot with 350 ml of cold water, bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Let the rice sit for another 10 minutes without heat—do not open the lid. In a small saucepan, heat the rice vinegar, sugar, and salt until lukewarm, until the sugar and salt have dissolved. Transfer the still-hot rice to a shallow bowl, pour the vinegar mixture over it, and gently fold in with a wooden spoon—do not stir, but rather cut through the rice. At the same time, fan the rice until it reaches room temperature and has a slight sheen. Cover with a damp cloth.

Cut the salmon across the grain into 8 even slices (about 5 mm thick, 5 × 3 cm). With wet hands, shape a portion of rice (about 20 g) into an elongated oval. Spread a small amount of wasabi on the salmon, place the rice oval on top, and press gently. Flip it over so the salmon is on top.

Wrap the bamboo mat in plastic wrap. Place a nori sheet (halved) on the mat with the rough side facing up. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-cm strip free at the top edge. Arrange the avocado strips in a line across the bottom third of the rice, then sprinkle sesame seeds over them. Roll the mat up tightly, pressing down gently. Cut into 4 pieces using a very sharp, wet knife.

Dice the tuna very finely and mix it with the Sriracha mayonnaise. Place half a nori sheet on the sushi mat. Spread the rice over it and arrange the spring onion rings on top. Place the tuna mixture in a line along the bottom third of the sheet. Roll it up tightly, cut it into 4 pieces, and sprinkle with white sesame seeds.

Arrange all three types of sushi on a large flat plate or a wooden board. Serve with soy sauce in a small bowl, along with wasabi and ginger. Serve the Amisfield Sauvignon Blanc at 8–10 °C—straight from the refrigerator; open the bottle 10 minutes beforehand.

Miso soup as a side dish

Edamame with sea salt as an appetizer