• 250g boiled sushi rice

To dress

• 15g sugar
• 45ml rice vinegar

For 18 pieces of hosomaki

• 100g Parma Ham
• 2 sheets of nori seaweed
• 1/2 avocado
• salt

Preparation: 30 minutes

Warm up the rice vinegar with sugar and a pinch of salt.
Dress the rice at room temperature with the flavoured vinegar stirring with a spatula.  Cover the rice with a damp cloth to prevent it from drying.

Place one sheet of nori seaweed on a sushi mat, make an even layer with half the rice on it (leave some space along one of the edges).

Top the rice with Parma Ham slices and arrange avocado cut into sticks on one side.

With the help of the mat, roll the hosomaki and, when nicely pressed, remove the mat.

Using a very sharp knife, cut 9 pieces of hosomaki.  Repeat the sequence with the second nori seaweed sheet.