Spanish Sushi with Chorizo and Serrano
Ingredients
- 300 gWhite rice (sushi grade)
- 4 pcnori seaweed (whole sheets)
- 100 gChorizo (in sticks)
- 100 gSerrano ham (in strips)
- 1 pcRed bell pepper (finely julienned)
- 4 tbspRice vinegar (for seasoning)
- 2 tbspWhite sugar
- 1 tspGray sea salt
- 10 gwasabi (paste)
- 50 mlsoy sauce (for serving)
- 80 gManchego Cheese (cut into thin sticks)
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Rice hardens in the fridge and the seaweed loses its crunch.
