Bresaola Sushi

Name: Bresaola Sushi
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Rice for sushi 1 ¼ cup; Water 1 cup; Rice vinegar 2 ¾ tbsp; Sugar 1 tbsp; Fine salt 1 tsp; Bresaola 6.3 oz; Zucchini 1 ¼ cup; Cream cheese 0.7 oz; Nori seaweed 4 leaves; Almond milk chilled from the fridge 0.4 cup; Sunflower seed oil cold from refrigerator 7 oz; Ponzu sauce (or teriyaki) 3 ½ tbsp; Zucchini small 1; Sesame seeds to taste; Black sesame seeds to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 20 min
Serving: 4 persone
Note + 1 hour of rice resting time

PRESENTATION

Bresaola sushi represents an enticing fusion between Japanese tradition and the flavors of Italian cuisine. This finger food reinvents the classic concept of sushi, replacing raw fish with bresaola, the typical cured meat from Valtellina. The result is a dish that maintains the iconic shape of sushi but with a completely new taste that satisfies even the most demanding palates. The bresaola, with its delicate flavor, perfectly wraps the sushi rice, creating a harmonious balance between sweet and salty. The addition of fresh ingredients, such as zucchini and creamy cheese, provides a pleasant note of freshness. Bresaola sushi brings a touch of originality and refinement to the table and is therefore ideal for both elegant appetizers and informal dinners or special events. Perfect for those who love to experiment with new flavors without straying too far from tradition, this dish is a delight that conquers at the first taste.

Also, discover these original sushi variations:

Italian-style sushi
Vegetarian sushi
Sweet sushi with mixed jams

INGREDIENTS

for the rice (for about 24 pieces): Rice for sushi 1 ¼ cup (250 g); Water 1 cup (250 g); Rice vinegar 2 ¾ tbsp (40 g); Sugar 1 tbsp (15 g); Fine salt 1 tsp (5 g)

for the filling: Bresaola 6.3 oz (180 g); Zucchini 1 ¼ cup (150 g); Cream cheese 0.7 oz (20 g); Nori seaweed 4 leaves

for the mayonnaise: Almond milk 0.4 cup (100 g) - chilled from the fridge; Sunflower seed oil 7 oz (200 g) - cold from refrigerator; Ponzu sauce 3 ½ tbsp (50 g) - (or teriyaki)

for garnish: Zucchini 1 - small; Sesame seeds to taste; Black sesame seeds to taste

Preparation

How to prepare Bresaola Sushi

To prepare bresaola sushi, start by cooking the rice: wash the rice to remove impurities until the water is clear, then let it soak for an hour. Drain the rice 2 and let it rest in the colander for 5 minutes. In a pot, pour 250 ml (about 1 cup) of water and the rice 34.

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, move the pot off the heat and let it rest for another 6 minutes without removing the lid. Then put the pot back on medium heat for another 30 seconds. The texture should be slightly al dente. In a small pot, prepare the syrup by pouring 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 for seasoning the rice. Wet it with water and pour in the cooked rice 10, then add the syrup 11. Stir the rice by cutting through it to avoid squashing. 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: in a tall container pour the almond milk 16, the ponzu or teriyaki sauce 17, and the sunflower oil 18.

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

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

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

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

Unroll the mat 31 and place the obtained roll on a cutting board. With a sharp and oiled knife, cut into 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, which will be used for decoration. On a plate, put a spoonful of mayonnaise 36.

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