Spain is known for its Serrano ham and delicious Persimon® from Ribera del Xúquer. The pairing of these two ingredients puts a new spin on sushi. This quick and easy recipe can be made ahead and served as an amuse bouche or as part of a holiday party platter.
2 cups (500 ml) water
¼ cup (60 ml) seasoned rice vinegar
1 Persimon® thinly sliced crosswise
1 small avocado, thinly sliced
2 sheets nori
100 g Serrano ham
1 tbsp (15 ml) wasabi
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) crushed wasabi peas
2 tbsp (30 ml) julienned radish
Wash and rinse rice in a sieve until water runs clear. In a small saucepan, combine rice and water. Bring to simmer then reduce heat to lowest setting. Cook rice covered for 20 minutes; transfer to a bowl and stir in rice vinegar using a rudder spatula or rice paddle being careful not to over stir. Let cool.
In a non-stick 8”x 8” baking pan, arrange Persimon® slices in overlapping rows. Top with avocado slices. With wet hands add 1-½ cups cooked and cooled rice over avocado, pressing gently and firmly into an even layer. Top with 1 sheet nori. Arrange serrano ham slices over nori followed by remaining rice in an even layer. Finish with 1 sheet nori. Cover with plastic wrap and top with another 8”x 8” baking pan or other strong flat square of equal size and weigh down with heavy cans or weights.
Let sit refrigerated for 30 minutes to 1 hour before serving. Do not chill for more than 3 hours or rice may become hard.
To serve, remove top pan and plastic wrap. Reverse sushi on to a cutting board and using a wet sharp chef knife, slice square into 6 equal rows and each row into 7 pieces, rinsing blade in between each cut. Transfer pieces to a platter. Stir together wasabi and mayonnaise and top each piece with a small dollop. Garnish with a bit of radish and a sprinkling of wasabi peas.
Makes 42 sushi bites
PER SERVING (3 bites): 133 calories, 5 g fat, 1 g saturated fat, 7 mg cholesterol, 219 mg sodium, 20 g carbohydrates, 2 g fibre, 2 g sugars, 5 g protein. % RDI: 0% calcium, 2% iron, 0% vitamin A, 4% vitamin C.