For the filling
1 Place half a sheet of nori on the rolling mat, rough side up, and cover with a layer of prepared sushi rice, leaving a 4/5 inch margin at the far edge of the sheet. Place the fitting ingredients on edge closest to you. Roll the filling in the sheet, pressing tightly with your hands to keep the roll compact.
2 Make three rolls of each type: salmon and wasabi, spinach and white sesame seeds, and others with kanikama, avocado, and masago.
3 Slice the finished rolls into 6 pieces and serve 2 of each type per person.
Advice of Wine to combine
Suggest from Sommelier
A Gewürztraminer from Casablanca appears to be the vine of choice due to its aromatic intensity and favor versatility that adapt nicely to the variety of flavors that interact in this dish.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.