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Prosciutto, Pear, and Blue Cheese Sushi

Photo: Melissa Punch; Styling: Scott Horne/bigleo.com

Yield Makes 4 servings (Serving size: 1 roll)

Ingredients

  • 3 cups cooked brown rice
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons pine nuts
  • 1 sheet of nori (seaweed)
  • 1 thin slice prosciutto
  • 1/2 tablespoon blue cheese
  • 2 tablespoons julienned pear
  • 1/4 tablespoon balsamic syrup

Nutrition Information

  • calories 274
  • fat 13 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 3 g
  • cholesterol 15 mg
  • protein 9 g
  • carbohydrate 31 g
  • sugars 5 g
  • fiber 3 g
  • iron 1 mg
  • sodium 649 mg
  • calcium 34 mg

How to Make It

  1. Combine 3 cups cooked brown rice with 4 tablespoons rice vinegar and 1/2 teaspoon kosher salt. Toast and crush 3 tablespoons pine nuts; set aside. Cover a sheet of tin foil with plastic wrap, and top with 1 sheet of nori (seaweed). Press 3/4 cup rice onto nori, leaving 1/4-inch borders at the top and bottom. Press ½ tablespoon crushed pine nuts into rice, and top with 1 thin slice prosciutto, 1/2 tablespoon blue cheese, and 2 tablespoons julienned pear. Roll foil tightly toward youl. Remove foil and plastic wrap. Cut roll into 1-inch pieces. Make 3 more; drizzle each with 1/4 tablespoon balsamic syrup.