Sushi that both looks and tastes great! The slightly salty flavor of the ham wrapping complements the sushi rice mixed with cucumbers and corn.
Photographed by HIDETOSHI HARA
Calorie count is per serving
Ingredients (Serves 2)
- 6 slices ham
- 300 g cooked rice (warm)
- 1/2 tbsp rice vinegar
- 1/2 tbsp sugar
- 1/2 tbsp olive oil
- 1/2 tsp salt
- 1 cucumber
- 4 tbsp canned corn (whole kernel)
- Whole grain mustard, as needed
- Tomato ketchup, as needed
- 1/3 tsp salt
Mix the [seasoned vinegar] ingredients, then add to freshly cooked rice and mix to make sushi rice. Once mixed, allow the rice to cool somewhat.
Cut the ham in half. Slice the cucumber into rounds, then sprinkle with 1/3 tsp of salt and let rest for about 5 min. Drain the canned corn.
Squeeze and remove the excess moisture from the cucumber. Mix in the cucumber and corn into the sushi rice. Divide the mixed rice into 12 portions, covering each with plastic wrap and lightly forming into rough cylinders.
Spread out the plastic wrap, placing a slice of ham on top, then topping the ham with the formed sushi rice. Use the plastic wrap to firmly squeeze together into a rough cylinder. Repeat for all 12 pieces.
Top with whole grain mustard and tomato ketchup.