Shrimp-mango and coriander California

For the rice:

Wash the rice until the water runs clear, then drain.

Then put it in the pot and let it soak for 30 minutes.

Cover and bring to the boil, then reduce the heat and cook for about 12 minutes.

Then turn off the heat and let the rice steam for 10 minutes, then spread it in a large salad bowl.

Combine the rice vinegar, salt and sugar in a saucepan and heat the vinegar slightly to dissolve the salt and sugar.

Add the mixture to the rice and stir gently with a spatula.

Then fan the rice for a few minutes, until it is at room temperature.

For California:

Peel then slice the red onion. Keep the best strips to roll the California and reserve the rest for the broth.

Pluck half of the coriander leaves and keep the rest for the broth.

Peel the mango, then cut it into sticks.

Shell the prawns and remove the casing, then place each prawn on a skewer lengthwise so that it remains straight when cooked.

In a saucepan, put the white wine, balsamic vinegar, 50cl of water, coarse salt, coriander (leaves and stems) and red onion. Bring to the boil for 10 minutes, then immerse the prawns in and cook for 3 minutes.

Drain the prawns and remove the peaks.

On a maki mat, place half a sheet of seaweed (nori), rough side up. Arrange the rice thinly over the entire surface and pack it well.

Then sprinkle with poppy seeds and pack well again.

Place a piece of cling film, then turn everything over.

Garnish the nori sheet with 3 prawns, mango sticks, red onion slices, coriander leaves and a little wasabi.

Roll the California using the mat, then cut it into 6 using a dampened knife.

Serve with soy sauce and pickled ginger.