Maki in Spain

Maki in Spain

By
From
Sushi Slim
Makes
6
Photographer
Lisa Linder

The addition of air-dried ham to these rolls, using it in place of nori seaweed, gives an unexpected and toothsome twist.

Ingredients

Quantity Ingredient
20g serrano ham slices
2 avocado slices
2-3 shiso leaves
5 chives
130g Perfect sushi rice

Method

  1. Place the serrano ham near the bottom of a sushi rolling mat, rough side up and shiny side down. Place the rice in the middle of the serrano ham.
  2. Spread it out gently with your fingers to form an even covering all over the serrano ham, leaving a 1 cm strip empty at the top edge furthest from you.
  3. Place the avocado slices, shiso leaves and chives in a straight line, left to right, across the middle of the rice. You are now ready to roll.
  4. Gently slide both thumbs under the mat and rest your middle fingers on the avocado slices. Lift the edge of the mat and serrano ham nearest to you over the filling.
  5. Lift up the leading edge of the mat with your right hand, if you are right-handed. (Or simply reverse all the instructions.) Roll, with your left hand supporting the roll. Pull gently on the mat with your right hand.
  6. Gently squeeze the mat to form a tight roll. Remove the mat. With a very sharp knife, cut the roll in half. Put the halves together and cut into 6 pieces in total, wiping the blade between each cut.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again