sushi estivo con pollo e melone


Doses for: 2 people

Preparation: 2 hours

Difficulty: Medium


  • 250 gr Chicken Slices

  • 180 gr Prosciutto Crudo di Parma San Francesco

  • 200 g ripe rectangular melon

  • Salt to taste

  • Pepper to taste

  • Extra virgin olive oil

  • Transparent film


  • Season chicken slices with salt, pepper and a drizzle of olive oil on top.
  • Grill chicken on a non-stick frying pan over medium heat for a few minutes on both sides, until well coloured. Remove the chicken from the grill and leave it to cool slightly on a plate.
  • While waiting, clean melon and cut it into thin strips that will be used for sushi filling.
  • Spread cling film on the work surface and lay the slices of Prosciutto Crudo di Parma San Francesco on top, side by side, to form as even a rectangle as possible.
  • Take the now cooled chicken slices and place them on top of the ham slices, covering the entire surface.
  • On top of each chicken slice create a strip with the cut melon.
  • With help of cling film, start rolling up the rectangle on its longest side, squeezing it as tightly as possible, until a sausage is formed.
  • Once the roll is formed, tighten the side ends and place in the fridge for at least 1 hour.
  • Before serving, remove the cling film from the cold roll and slice into slices about 2 cm thick.
  • Arrange your summer sushi on a serving plate, garnish with some aromatic herbs and fresh fruit!Enjoy!

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