Yield: 6 Pieces

Ingredients:

Rice:
• 4 ounces sushi rice
• Japanese sugar, to taste
• Salt, to taste
• Rice vinegar, to taste
• Red rice vinegar, to taste
• Kombu seaweed, to taste
  
  Parmigiano Reggiano Foam:
• 500 milliliters dashi
• 100 milliliters mirin
• 2 Tablespoons soy lecithin
• ¼ pound Parmigiano Reggiano
  
  Roll:
• 1 ounces Blue Fin Tuna
• 1 ounce sweet egg omelet
• 2 sheets nori
• Sushi rice
• 1 Japanese cucumber
• All purpose flour, to dust
• 1 ounce Prosciutto di Parma
• Egg wash, to cover roll
• Panko, to cover roll
• Oil for frying

Method:
For the Sushi Rice:
Steam rice and season with sugar, salt, vinegars and kombu to taste.

For the Dashi Foam:
Steep the Parmigiano Reggiano in the dashi for 20-30 minutes, then remove. Add mirin and soy lecithin and mix with stick blender till combined and foamy.

For the Roll:
Cut tuna and sweet egg omelet into 1/8-inch by 1/8-inch by 4-inch pieces. Use five egg pieces and four tuna pieces per roll. Assemble the nori and sushi rice as if to make an inside out roll, and wrap the quartered cucumber. Cut the maki lengthwise following the cut of the cucumber. Take the second nori sheet and fill with the quartered cumber maki in the following manner: at a 90-degree angle down, then a quarter-inch of space, then another quarter down, and another space. After all four quarters are down, place your tuna and egg omelet block between the first and second quarters and roll to connect the third and fourth. Wrap the prosciutto around the roll. Brush the surface with egg wash, coat with Panko, and fry. Cut a cross section of maki and serve with Parmigiano Reggiano foam.

Wine Pairing:
Champagne, Nicolas Feuillatte Brut Blanc de Blancs, Cotes de Blancs, 2002