Cured meat sushi

Today we present you this original version of the classic sushi changing the seaweed for cured meat. The interior is filled, plus sushi rice, of apple and goat cheese, you will love the result!

Ingredients:
- 9 oz of special rice for sushi
- 12 oz of of water
- 2 tablespoons of vinegar of rice
- 1 tablespoon of sugar
- 1 pinch of salt
- 10 slices of cured meat
- 1 golden apple

- 1/2 curler goat cheese


Recipe:
- Wash the special sushi rice 3 times in cold water to remove the starch.
- In a pot with cold water, put the rice to boil over medium-high heat until the water starts to boil.
- Then reduce the heat and boil during 15 minutes or until rice has absorbed all the water. Put the lid on the pot throughout the process.
- Once the rice is cooked, let stand off the heat but in the pot for 5 minutes.
- Mix in a bowl two tablespoons of rice vinegar, sugar and a pinch of salt.
- Add the rice and stir well so that everything is well mixed with vinegar.
- Spread the rice in a pan with a layer of film over and allow to cool (you can speed up the process a little fanning).
- Place a bamboo placemat to make sushi, placed above a layer of film over and cured meat.
- Spread a layer of rice above the surface of seaweed, leaving on the end 1 cm unfilled. Do not put too thickly, because then the roll will be too big.
- Put over the goat cheese and apple.
- Start rolling with the help of bamboo placemat and the film to form the roll.
- Cut the roll into pieces of equal thickness.

Bon appétit!