Cured ham and Saint Angel Original maki

Method

1. Place the rice in a strainer and rinse with cold water for 5 minutes until water runs clear.
2. Put the washed rice and water in a saucepan and cover. Simmer on a low heat for around 10 minutes (until all the water has evaporated), then remove from the heat and let stand for another 10 minutes in the saucepan to finish cooking.
3. Tip the rice into a large bowl then add the vinegar, salt and sugar and stir the mixture thoroughly. Leave to cool.
4. Cut the Saint Angel Original cheese into large sticks and roll the cured ham around them. Cut the seaweed sheets into 3 or 4 pieces. Lay a seaweed sheet onto a sushi rolling mat, spread the rice onto the sheet, arrange the cheese sticks and ham down the centre lengthwise and then roll up using the rolling mat.
5. Repeat these steps with the remaining sheets and cut the rolls into 6 pieces.
   Serve with soy sauce.