To prepare the rice: rinse the rice under running water until the water runs clear and then drain. Put the rice in a pan of water. Cover, bring to the boil and cook for 2 to 3 minutes. Then cook over a low heat for a further 10 minutes. Turn off the heat and leave to stand for about 10 minutes. Mix the rice vinegar, sugar and salt in a bowl. Add to the rice and stir gently.
Bone the fillets of seabream then cut into small strips.
Slice the confit tomatoes. Mix the fresh goat's cheese with the chives, and then season with fine sea salt, piment d'Espelette and olive oil.
Place ½ a sheet of seaweed on a bamboo mat, and cover with the rice and a little wasabi. With the aid of a piping bag, spread the goat's cheese mixture over the rice and place the slices of confit tomatoes in the middle. Grate a little lime zest over the sushi and top with the seabream. Roll up by hand and cut with a wet knife.
Season with soy sauce and sprinkle with the piment d'Espelette.
«Slicing with a wet knife prevents the seaweed from tearing.»