A delicious recipe for maki with ham and avocado.
Heat the rice vinegar with sugar and a pinch of salt.
Place the rice at room temperature with the flavored vinegar, stirring with a spatula.
Cover the rice with a damp cloth to prevent it from drying out.
Place a sheet of nori seaweed on a sushi mat, spread half of the rice evenly on top (leave a space along one of the edges).
Top the rice with slices of ham and place the avocado cut into sticks on one side.
Using the mat, roll the hosomaki, and once well pressed, remove the mat.
Using a very sharp knife, cut 9 pieces of hosomaki.
To finish, repeat the sequence with the second sheet of nori seaweed.
0 servings
4
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