Sushi With Cheddar L'Ancêtre
Ingredients
- 300 g (10 oz) Japanese short-grain rice (The Kokuho brand is ideal)
- 330 ml (1 1/3 cup) water
Preparation
Put the rice in a strainer, and immerse in a large salad bowl filled with water. Stir the rice with your fingers, and remove the milky water formed by the starch. Continue to rinse the rice under running water until the rice water runs clear. Drain well.
Place the drained rice and water in a saucepan with a thick bottom. Bring to a boil on medium heat. Reduce the heat to low, and let it simmer very slowly for 8 to 10 extra minutes. Take off the cover, and let the rice rest for 10 minutes. Cover with plastic wrap, and set aside.
Toppings
Ingredients
- 8 prosciutto slices
- 200 g (7 oz) of Cheddar L'Ancêtre cheese, cut in 8 sticks
- 8 slices of cooked chicken
- 8 sundried tomatoes, halved
- 4 basil leaves
Preparation
Spread the sushi mat on a clean work surface, and cover with 4 prosciutto slices by overlapping them slightly. Cover with a thin layer of cooked rice. Place 4 Cheddar sticks, 5 slices of chicken, 8 sundried tomatoes halves, and 2 basil leaves. Lift up the mat by holding the toppings with fingers if necessary. Roll tightly. Repeat the process to prepare a second roll.
Unroll the mat. Cut each roll into 6 pieces.
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Portions 12
Preparation time
15 minutes
Cooking time
20 minutes
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.
© Société des alcools du Québec, Montréal, 2007, 2012