Shikaimaki Wrapped With Prosciutto Di Parma

Adapted by
September 2006
Yield: 6 Pieces


4 ounces sushi rice
Japanese sugar, to taste
salt, to taste
Rice vinegar, to taste
Red rice vinegar, to taste
kombu seaweed, to taste
Dashi Foam
500 milliliters dashi
100 milliliters mirin
2 Tablespoons soy lecithin
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


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

For the Dashi Foam:
Combine all ingredients 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 dashi foam.

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