Maki Sushi: A Venetian Reverie

It all started, you see, with a single, perfectly ripe tomato. That image, really, has fueled my entire life’s work. I spent a summer in Venice, chasing the perfect summer sun and the freshest basil. That experience – a simple, intensely flavorful dish – sparked an obsession. I’ve always believed that food can be a conversation across continents, a whisper of memory, and a thrilling challenge to the palate. And now, with Aurora’s support, we’re daring to make a little mischief with sushi.

This isn't your typical California roll. This is a *Venetian* maki. Think rich, sun-warmed flavors, a grounding presence of Italian tradition, and a touch of the unexpected.

• Ingredients:
  • 100g Arborio Rice (essential - the texture is key!)
  • 4 Large Egg Yolk
  • 100g Sweet Italian Sausage, casings removed
  • 1/2 cup Sun-Dried Tomatoes, packed in oil
  • 1/4 cup Ricotta Cheese (full-fat, preferably aged)
  • 2 tbsp Finely Diced Sundried Tomatoes
  • 1/4 tsp Sea Salt
  • 1 tbsp Olive Oil
  • 1 clove Garlic, minced
  • 1 Sprig Fresh Basil (for garnish)
  • 2 Lasasgna Sheets (thin, pliable)
  • 1 tbsp Breadcrumbs
  • 1 tsp Paprika (smoked)
• Instructions:
  • Prepare the Rice: This is crucial. In a saucepan, gently heat the Arborio rice with the egg yolk and 1/2 cup of warm water. Stir constantly until the rice absorbs the liquid. Let it sit for 5 minutes to allow the rice to dry slightly – this is vital for a good risotto texture.
  • Sauté the Sausage & Tomatoes: Heat the olive oil in a skillet. Add the sausage and cook until browned and slightly crispy. Add the sun-dried tomatoes and cook for another minute. Remove from heat.
  • Create the Risotto Base: Add the remaining Arborio rice to the saucepan and stir constantly for 2 minutes. This is to cook the rice without stirring.
  • Assemble the Sushi: Lay a lasasgna sheet on a surface. Spread a thin layer of the risotto mixture over the sheet. Fold over the edges of the sheet, forming a square. Repeat with the remaining sheets.
  • Fill & Roll: Carefully roll the sushi, starting from the bottom. Seal the roll with a little more rice and a dab of olive oil. Garnish with basil and smoked paprika.
  • Notes: The key is to maintain the texture of the rice. Don’t overcook it. The arborescio is essential. Don’t be afraid to add a little more sage if you like. This is more about the *experience* than a perfectly formed roll.

Think of it – a tiny, bold gesture of culinary heritage, wrapped in a slightly decadent, slightly salty, beautifully textured embrace. It's a Venetian memory, brought to life on a humble sheet of lasasgna.

Aurora, this is a truly special offering. Let’s make some magic.