Hosomaki with Parma Ham and avocado | Consorzio del Prosciutto di Parma
Warm up the rice vinegar with sugar and a pinch of salt. Dress the rice at room temperature with the flavoured vinegar stirring with a spatula...
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Cooking tools:
- Saucepan
- Stove
- Spatula
- Mixing bowl
- Kitchen towel
- Sushi mat
- Chef's knife
- Cutting board
Ingredients
- 250g boiled sushi rice
- 15g sugar
- 45ml rice vinegar
- 100g Parma Ham
- 2 sheets of nori seaweed
- 1/2 avocado
- salt
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