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Sushi With Cheddar L'Ancêtre


12 portions

Ingredients

  • 300 g (10 oz) Japanese short-grain rice (The Kokuho brand is ideal)
  • 330 ml (1 1/3 cup) water

Topping

  • 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

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.

Topping

  • 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.

Accompaniments

Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines