1 Ripe Avocado, mashed well
¼ Teaspoon Lemon Zest
Salt to Taste, 1 to 2 pinches

1 Cup Short Grained Sushi Rice
2 Cups Cold Water

2 Cups 2002 ZD Chardonnay Wine
4 - 1” Pieces Dried Non-Sulfured Papaya
½ Vanilla Bean, Halved
Pinch of Salt

Thinly Sliced Smoked Salmon, cut in ¾” by 1” strips

Dried Non-Sulfured Papaya cut in ¼” dice (garnish)

Mix together the mashed avocado, lemon zest and salt. Put avocado into a pastry bag fitted with a large star tip and place in refrigerator.

Put the short grained rice in a 1 quart sauce pan and wash until water runs clear. Add 2 cups cold water. Heat over medium low heat until water comes to a simmer. Turn heat down to low and continue to cook until rice is tender and all the water is absorbed.

Turn rice into a medium mixing bowl and allow to cool.

In a small saucepan bring wine, papaya, vanilla bean, and salt to a simmer. Reduce wine to ¼ cup. Cool completely.

Strain the wine reduction through a paper filter. Discard vanilla bean. Chop papaya into very small 1/4” dice.

Add chopped papaya and reduction to rice. Fluff rice gently.

Shape the rice into a rectangle ½” high on a parchment surface. Cut the rice into ¾” by 1” rectangles. Top with smoked salmon and pipe avocado on top. Garnish each piece with the diced papaya.