Start by washing the sushi rice.

• Rinse and drain. Put it in a rice cooker or saucepan.
• Pour in the water (415g) and turn on.
• Meanwhile, mix sugar, mirin, vinegar and salt in a bowl.
• When the rice is cooked, unplug the rice cooker without the lid. Let it cool a little and then pour it into a container. Pour in the vinegar sauce gradually. Don’t put everything! Mix without crushing the grains of rice, you must be very careful.
• I put in about 3/4 of the sauce and save the rest for another time. But if you prefer more vinegar, then add more!
• This is furikake, a Japanese condiment for rice. You can find it in Japanese grocery stores, in more general Asian grocery stores and also online. There are a lot of different kinds.
• I season the rice with a good tablespoon. Mix carefully.
• Prepare the tuna. Flake the 140g of drained tuna with a fork.
• Here is the Japanese mayonnaise, but feel free to use another mayonnaise. The red pot is the sriracha sauce.
• Add the sauces and mix well.
• Here is the small onigiri mold. You can do without it and do it all by hand, but it’s still much more convenient with it! I bought the best one at Kioko in Paris, but you can find it online.
• Put a first layer of rice making a kind of cavity.
• With about 20g of tuna per onigiri.
• Replace with rice. There should be at least 6mm of rice on top of the tuna.
• Put on the small lid, press, then carefully remove from the pan.
• Heat a frying pan with a little oil (not too much because the rice may fall apart…) then grill the onigiri until they have an amber color.
• Brush both sides with clear soy sauce, then apply a sheet of seaweed cut to size.
• All that’s left to do is to enjoy it with soy sauce!

• Place the flour, yeast, milk, eggs and oil in a large bowl.
• Mix with a whisk and add salt, sugar and grated cheese. Add pepper to taste.
• Cut the Saint Agur or Fourme cheese into pieces.
• Add to the dough with the raisins and walnut pieces.
• Mix well.
• Pour into the cake tin lined with baking paper.
• Bake at 175°C for 45-50 minutes, adapting the baking time to your own oven.
• I made another version with pecans and a mixture of cranberries and raisins. Try it with dates, it's a treat too!!!
• Same principle and same cooking !
• This cake is delicious cold or just warm.

• Start by beating the egg whites until they are stiff.
• When the whites begin to rise, gradually add the powdered sugar. Continue whisking until sugar is fully incorporated. We obtain a kind of soft meringue.
• Mix the chopped and powdered hazelnuts.
• Then pour into the meringue.
• Mix by lifting the whole to avoid making fall back the whites.
• Place the dough in a saucepan over low to medium heat.
• While stirring constantly with a spoon, cook for ten to fifteen minutes.
• The dough then begins to peel off.
• And ends up not sticking to the pan anymore (well, almost, because it’s still sugar!).
• Using two tablespoons, form mounds of dough on a baking sheet lined with parchment paper at .
• Bake at 180°C for 15 to 20 minutes.
• Then let cool on a rack.
• The “brutti ma buoni” are well browned: crunchy on top and a little soft inside!

• Start by desalting the fish overnight (at least 12 hours!) in fresh water that should be change regularly.
• The next day (or evening!), put the fish in a pan of cold water with the thyme and bay leaf. Heat over low heat and stop the heat at . Then let poach for about 10 minutes in water.
• While the fish is poaching, put the flour, yeast and eggs in a bowl.
• Start mixing then add water. Whisk vigorously to remove lumps. Add the crushed garlic cloves .
• The ginger...
• The two onions cut into small pieces.
• Bird peppers (seeded with latex gloves!!!) and finely chopped herbs. Also add sugar, chili powder and combava zest.
• When the fish has finished poaching, remove the water and check for bones!
• Crumble the fish by hand or with a fork (but not with a blender!!).
• Add to the dough. Add water if necessary so that the dough is an almost (I mean almost!!) liquid consistency. Mix well and whisk with a fork.
• Heat oil in a wok (convenient because you can cook a lot of accras at the same time!).

  To make an accra, take a teaspoonful of paste.
• And pour it in the very hot oil with the help of a second teaspoon.
• Do the same for all the dough, taking care not to overflow the wok with accras!
• Let the accras cook and turn them over to cook them on all sides!
• They are ready when they are golden brown! Let them drain on a paper towel.