ham nigiri and maki

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the rice with cold water until the water is no longer milky. Bring 300 ml water and rice to the boil in a saucepan and simmer for about 10 minutes until the liquid has evaporated. Bring vinegar and sugar to the boil in a small pot, then let it cool down

2. 2

   Remove the rice from the stove and let it swell for about 10 minutes, then stir in the vinegar

3. 3

   Remove the avocado core and remove the flesh from the skin. Cut the flesh into sticks and sprinkle with lemon juice. For 2 ham nigiri rolls, spread out one piece of foil each. Place 2 ham slices next to each other, slightly overlapping, on top of each other. Moisten hands with water and spread about half of the rice evenly on top, leaving about 1 cm free at the edges. Place avocado strips in the middle. Form the ham into a roll with the help of the foil. Twist the sides of the foil firmly and chill for about 30 minutes

4. 4

   For the Ham-Maki hands again moisten, cut off with a tablespoon of rice, form rice slightly rectangular (approx. 4 x 2.5 cm). Cut the remaining ham into 10 rectangles of the same size (approx. 4 x 2.5 cm), spread a thin layer of cream cheese on one side and place it on the rice maki. Cut the chives in half, blanch in boiling water for about 3 seconds, rinse and drain. Wrap the ham-make with chives and put it in a cool place for about 30 minutes

5. 5

   Roast sesame seeds in a pan without fat. Let it cool down on a plate. Remove the foil from the ham nigiri and cut the rolls into about 10 pieces each. Turn the cut surfaces in sesame seeds. Serve nigiris and makis with soy sauce

6. 6

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
70 kcal

CARBS
9 g

FATS
2 g

PROTEINS
3 g