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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
instructions:
- Peel and cut the melon, pineapple and cucumber into sticks. Set aside.
- Wash the rice in a bowl, rubbing it gently with the water. Repeat the process until the water is clean and runs clear.
- Cook the rice without adding salt in a ratio of two parts water to one part dry rice.
- Cook covered on medium-high heat for 5 minutes and 10 minutes more on low heat.
- Leave to stand covered for 5 minutes off the heat. Set aside.
- Prepare a mixture with the rice vinegar, sugar and salt.
- Spread the rice on a tray and quickly pour in the mixture.
- Stir carefully and fan the rice so that it cools quickly. Set aside.
- Spread the slices of Iberian ham on a bamboo mat so that one overlaps the edge of the other.
- Spread the rice on top of the slices without covering the sides.
- Place a few strips of melon, pineapple and cucumber on one side, leaving a little overhang around the edges.
- Roll up the ham maki, pressing well so that it is compact.
- With a knife lightly dipped in water, cut the maki portions by removing the ends.
- Serve the maki on a plate. Serve with a small bowl of soy sauce.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
300g Slices of Iberian cured ham 50% fattening
200g Sushi rice
90ml Rice vinegar
75g White sugar
25g Fine sea salt
1 Cantaloupe melon
1 pineapple
1 cucumber
Soy sauce to taste
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