Ingredients (2 serves):

• 200 g fresh salmon (sashimi grade)
• 1 ripe mango
• 1/2 cucumber
• 1/4 red onion
• A handful of wakame seaweed (pre-soaked)
• 150 g sushi rice or white rice
• 2 tablespoons Riesling Gardeny bittersweet
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Sesame seeds
• Chives or fresh coriander (optional)

1. Cook the rice according to the instructions and let it cool slightly.
2. Cut the salmon into 1–2 cm cubes and keep it chilled.
3. Peel and cut the mango into cubes.
4. Slice the cucumber very thinly or into half-moons.
5. Slice the red onion into thin strips.
6. Assemble the bowl: place a base of rice and arrange the salmon, mango, wakame, onion, and cucumber on top.
7. Prepare the dressing by mixing the Riesling Gardeny bittersweet with soy sauce and sesame oil, then drizzle over the bowl.
8. Finish the dish with sesame seeds and fresh herbs to taste.

A fresh, balanced dish full of contrast—perfect for enjoying a healthy recipe with a gourmet touch.

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