Sushi burritos with Royal Crémeux
Ingredients
-
1 Royal Crémeux
-
500g of rice
-
6 tablespoons of rice vinegar
-
4 nori sheets
-
4 slices of white ham
-
4 teaspoons of tomato confit
-
1 bowl of arugula salad
-
2 tomatoes
Preparation
- Pour the rice into a sieve and wash it. Leave to drain for 30 minutes.
- Cover and cook the rice for 10 minutes. Remove from heat and allow it to stand for 10 minutes.
- Add the rice vinegar and stir gently until the rice is warm.
- Cut the tomatoes into strips.
- Cut 4 large slices from the Royal Crémeux.
- Place a nori leaf on a bamboo mat.
- Line with rice. Add a slice of cured ham, tomato slices, a teaspoon of red tapenade, a slice of cheese and some rocket.
- Roll it up. Wrap in cling film.
- Repeat with the remaining ingredients and refrigerate for 30 minutes before serving.
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