Bresaola Sushi

To prepare the bresaola sushi, start with cooking the rice: wash the rice to remove impurities until the water becomes clear, then soak it for an hour. Drain the rice 2 and let it rest inside the colander for 5 minutes. Pour 250 g of water and the rice into a saucepan 3 4 .

Cover with the lid 5 , bring to a boil and stir. Cook over medium heat for 5 minutes, then lower the heat and cook for another 7 minutes over low heat. At this point, remove the pan from the heat and let it rest for another 6 minutes, without removing the lid. Then put the pan back on the heat over medium heat for another 30 seconds. The consistency should be slightly al dente. In a small saucepan, prepare the syrup by pouring in the rice vinegar 6 .

Add the sugar 7 and salt 8 , then heat everything over low heat for 4-5 minutes 9 . Set the syrup aside.

Take the hangiri, a low and wide wooden container used to season the rice. Wet it with water and pour in the cooked rice 10 , then add the syrup 11 . Stir the rice by moving it sideways so as not to crush it. Cover it with a damp cloth 12 and set aside.

Trim a zucchini and cut it in half 13 , then remove the inner part with the seeds and cut it into sticks 14 . Season with salt and pepper 15 and set aside.

Prepare the mayonnaise: pour the almond milk 16 , ponzu or teriyaki sauce 17 and sunflower oil 18 into a tall jug.

Blend with an immersion blender 19 until you get a smooth sauce 20 , then set aside. Wrap a sushi mat with plastic wrap 21 .

Arrange 4 slices of bresaola as a base, overlapping them slightly 22 23 , then add a layer of rice 24 .

Spread the layer of rice evenly 25 , then place the nori seaweed in the center 26 and add a zucchini stick 27 .

Cover the zucchini with the cream cheese previously transferred to a piping bag 28 . Lift the mat 29 , applying light pressure 30 and form a roll.

Unroll the mat 31 and place the roll obtained on a cutting board. With a sharp, oiled knife, cut 6 pieces 32 . With the indicated doses you will get 4 rolls for a total of 24 pieces. Transfer them to a tray and sprinkle with black and white sesame seeds 33 .

Peel another zucchini 34 and cut the peel into thin strips 35 , they will be used for decoration. Put a tablespoon of mayonnaise on a plate 36 .

With a spatula (or the back of a spoon) spread the mayonnaise on the plate in a drop shape, arrange the rolls 37 , garnish with the rolled zucchini peels 38 and immediately serve your bresaola sushi 39 !