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Winter Wonderland platter

Preparation:
Soak the rice in water for 20 minutes then cook it.  Let it cool and mix with vinegar.

(I) Making California Roll:

1. Cut the cucumber in half and julienne it to about 8 cm long.
2. Place the seaweed on a sushi mat and lay the vinegar rice on top.  Turn the seaweed over and add cucumber and crab meat. 
3. Roll up the sushi mat gently with a little pressure to make a long cucumber and crab stick.
4. Put the crab roe on a plate and roll the sushi stick in it until it is covered in roe.  Cut the roll into 2 cm pieces.

(II) Making Organic Fruit Sushi Gunkan:

1. Wash and peel kiwi, strawberry and mango then dice into cubes.
2. Cut the seaweed into a long, straight piece.
3. Shape the sushi rice into a cylinder then wrap it in seaweed for a sushi gunkan.
4. Top each gunkan with diced fruit.

(III) Making Tartar Sushi Gunkan:   

1. Dice the salmon and tuna (skins off), shallots and chives.
2. Mix the tuna with shallots and chives then season with salt and olive oil.  Repeat with the salmon.
3. Top each gunkan with tuna tartar.

(IV) Making House Sushi:

1. Cut the egg into a 3 cm cube. 
2. Place egg in the middle of the sushi rice and form a square.
3. Cut a small piece of seaweed to make a window.    
4. Top with bean curd for a roof.

(V) Making Snowman Sushi:

1. Put some cucumber in the middle of the rice and form a ball.
2. Wrap in cling film to make round.  Make two balls of different sizes for the head and body.
3. Cut the carrot into small pieces and use pistachios as buttons, raisins as eyes, carrot as a nose and cucumber for the mouth.
4. Wrap a small piece of seaweed between the head and body as a scarf.
5. Use the ice cream cone as a hat and garnish with celery leaf.

Serving:

Arrange all the sushi, gunkan and California rolls on a platter and decorate with lettuce, sesame seeds and cinnamon.

Fresh Strawberry Boisson Au Citron Drink

1. Slice strawberry.
2. Pour hot water (120 ml) into a glass.
3. Add 1 teaspoon (0.5 oz) of boisson au citron.
4. Stir thoroughly.
5. Add 1 teaspoon (0.5 oz) of strawberry purée.
6. Add sliced strawberries.