Spanish Sushi with Chorizo and Serrano

Glossy vinegared rice wrapping spicy chorizo fat and intense dry ham. Red pepper provides the essential crunch to balance the melting texture of the nori seaweed.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 549
• Protein: 22 g
• Carbs: 73 g
• Fat: 19 g

Ingredients

• 300 g White rice ( sushi grade )
• 4 piece nori seaweed ( whole sheets )
• 100 g Chorizo ( in sticks )
• 100 g Serrano ham ( in strips )
• 1 piece Red bell pepper ( finely julienned )
• 4 tbsp Rice vinegar ( for seasoning )
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 10 g wasabi optional ( paste )
• 50 ml soy sauce ( for serving )
• 80 g Manchego Cheese ( cut into thin sticks )

Instructions

1. Washing the rice

   Wash the white rice in plenty of water several times. The water must become perfectly clear to remove all surface starch and prevent the rice from becoming a shapeless paste.

2. Cooking and steaming

   Put the rice in a saucepan with its volume of water. Cover tightly. Bring to a boil, then reduce to minimum for 12 minutes. Let rest for 10 minutes off the heat, lid closed, so the steam finishes the job.

3. Seasoning the rice

   Mix the rice vinegar, white sugar, and grey sea salt. Pour over the hot rice and mix gently with a wooden spatula. The rice should become shiny and capture the acidity.

4. Preparing the filling

   Cut the chorizo, dry serrano ham, and manchego cheese into thin, regular sticks. Cut the red pepper into very thin strips. The filling must be thin enough not to tear the seaweed during rolling.

5. Assembling the rolls

   Place a sheet of nori seaweed on a mat. Spread the rice with wet fingers, leaving 2 cm free at the top. Place the chorizo, ham, manchego cheese, and pepper in the center. Roll tightly so the roll is firm in your hand.

6. Final cutting

   Use a very sharp knife with a moistened blade. Slice cleanly without crushing. Each piece should show a clear spiral of rice and colorful charcuterie.

Chef's tips

• Always dampen your fingers with a mix of water and vinegar to prevent the rice from sticking to your hands.
• Do not overfill the roll, or the seaweed will tear when closing.

Storage

Eat immediately. Rice hardens in the fridge and the seaweed loses its crunch.