Mediterranean roll with cured ham shoulder

Ingredients for 2 people:

  • For the filling:
  • 300 g shari (cooked rice for sushi)
  • 1 sheet nori seaweed
  • 200 g ham shoulder
  • 200 g mozzarella cheese
  • 2 eggs
  • 100 g wheat flour
  • 200 g panko
  • olive oil
  • 100 g arugula
  • Basil leaves
  • Alfalfa sprouts
  • Pea shoots
  • Capers
  • For the tomato sauce:
  • 50 g dried tomatoes
  • 10 ml yuzu or lime juice
  • 20 ml olive oil
  • Salt
  • Pepper
  • Utensils:
  • Sushi mat



Cut the cheese into four 9 × 1 cent sticks. Beat the eggs and dip the cheese in the flour, the beaten eggs and finally the panko. Fry the cheese sticks in a frying pan with a splash of oil. Reserve on a plate covered with absorbent kitchen paper.

Soak the dried tomatoes for about 20 minutes. To make the tomato sauce, put the tomatoes in the blender, add the yuzu juice, a dash of olive oil and a pinch of salt and pepper. Blend, add the capers and reserve.

Wrap the sushi mat in cling film. Split the nori seaweed in half. Cover the seaweed with a layer of rice about 5 millimetres thick so that a little extra rice reaches the ends of the seaweed. Remove the seaweed with the rice from the mat and place half the ham shoulder slices on it so that they cover the same area as the seaweed. Place the seaweed with the rice on the ham shoulder so that the seaweed is on top. Put half of the tomatoes on the seaweed and place a little arugula, basil leaves and two cheese sticks on top. Make a roll with the help of the mat. Wrap the roll in cling film (to help slicing) and slice into 8 bites. Make another roll in the same way.

Decorate the ham shoulder rolls with alfalfa and pea shoots. Put a caper on top of each bite. Accompany with the tomato sauce.

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