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Parma ham sushi

Ingredients
200 g arborio rice
600 ml vegetable stock
300 ml dry white wine
70 g Parma ham or pastrami
70 g rocket leaves
50 g Parmesan cheese shavings
salt and pepper

Method:
Place the rice in a saucepan, add 300 ml of the vegetable stock and bring to the boil.
Simmer until all the liquid has been absorbed.
Add the remaining vegetable stock and wine by the ladleful, allowing all liquid to be absorbed before adding the next ladleful.
Simmer until the rice is tender but still firm. Cool for one hour.
Wet your hands and roll the rice into 24 walnut-sized balls.
Flatten slightly and arrange on a tray lined with baking paper. Leave overnight.
Just before serving, top ach ball with a strip of ham, rocket leaf and Parmesan shaving. Season well with salt and pepper.

Recipe From : YOU March 18, 2004

Recipe from YOU : March 18, 2004 See what YOU has in store this month. Subscribe now and save!