Never thought that prosciutto can be used to make sushi rolls. I tried a roll before at a restaurant and I loved the unique flavour. The trick, however, is to use light and sweeter ingredients to balance out the saltiness of the ham.
3 slices prosciutto Ham
½ avocado- sliced
¼ cup Negitoro (¼ cup chopped tuna, 3 tsp soy sauce, 1 tsp sesame oil, chopped green onion)
1 piece sushi seaweed
Cooked Japanese rice
White/ Rice Vinegar
Optional: black garlic
1. When the rice is done cooking, leave out to chill and mix with a small amount of white or rice vinegar.
2. Lay out a sushi mat and place the seaweed on top. Next, spread a thin and even layer of rice on top. If the rice is sticking to your fingers, try dipping your fingers into some water.
3. Lay out a piece of wax paper. Place the prosciutto on the wax paper so it’ll fit lengthwise across. Then flip the seaweed and rice layer on top so the rice is sticking to the prosciutto.
4. Next, place the sliced avocado in a line across the seaweed. Then add in the Negitoro mixture and a few sliced pieces of black garlic.
5. Now, roll the sushi mat, and yet press firmly to secure the roll. Otherwise it’ll break apart and all the ingredients will fall out.
6. Place on a plate, then add on the kewpie mayonnaise. And garnish with a small amount of black garlic if wanted.