Italian Sushi
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- Piedmontese Nigiri: rice, roasted peppers and piedmontese salsa verde.
- Prosciutto e Melone Maki: Italian Prosciutto Crudo, honeydew melon and balsamic vinegar glaze.
- Amalfi Roll: tuna, spycy mayonaise, carrots, spinach, pomegranade and spicy oil.
- Nivolet Maki: matured goat cheese, roasted pine nuts, spinach and roasted peppers.
Ingredients:
- Sushi rice (500g)
- White wine vinegar
- Sugar
- Salt
- Pine nuts
- Bell peppers
- Sushi nori
- Italian 'Prosciutto Crudo'
- Aged goat cheese
- Balsamic glaze
- Carrots
- Avocado
- Honey dew melon
- Baby spinach
- Tuna
- Mayonaise
- Chily flakes
- Pomegranade seeds
- Parsely
- Garlic
- Olive oil
Preparing the seasoning for the rice
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Prosciutto crudo instead of Sushi Nori
Prosciutto Crudo is salt-cured ham made mainly in the Parma region. In this Italian twist I use it as a Nori seaweed and fill it with honeydew melon and balsamic vinegar glase in imitation of Prosciutto e Melone, a very popular starter in the North of Italy.
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Instead of the Sushi Nori, I am using Italian 'Prosciutto Crudo' to wrap the sushi roll.
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Peppers instead of salmon
Not everybody likes raw fish. Roast peppers provide an alternative that is tasty and even similar in texture and looks.
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Preparing the roasted peppers.
Preparing the roast pepper sushi rice.
Almost done...
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Salsa verde instead of Wasabi
To finish it off I top the roast pepper sushi with a Piedmontese sauce called 'Salsa Verde' it is very characteristic of the Piedmont region and it is usually used on peppers or to preserve anchovies.
Starting the cutting process.
Beginning to arrange the sushi.
Sprinkling some spicy oil on the Amalfi Roll.
The 'Piedmontese Nigiri' with Salsa Verde.
Thank you for viewing!
