Sushi burritos with Royal Crémeux

Sushi burritos with Royal Crémeux

30 min + 30 min to rest
10 min
4 people

Ermitage cheese used : Royal Crémeux

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  • Ermitage Royal Crémeux 1 Royal Crémeux
  • Arborio-Reis 500g of rice
  • rice vinegar 6 tablespoons of rice vinegar
  • nori sheets 4 nori sheets
  • ham 4 slices of white ham
  • tomato confit 4 teaspoons of tomato confit
  • rocket 1 bowl of arugula salad
  • tomatoes 2 tomatoes


  1. Pour the rice into a sieve and wash it. Leave to drain for 30 minutes.
  2. Cover and cook the rice for 10 minutes. Remove from heat and allow it to stand for 10 minutes.
  3. Add the rice vinegar and stir gently until the rice is warm.
  4. Cut the tomatoes into strips.
  5. Cut 4 large slices from the Royal Crémeux.
  6. Place a nori leaf on a bamboo mat.
  7. Line with rice. Add a slice of cured ham, tomato slices, a teaspoon of red tapenade, a slice of cheese and some rocket.
  8. Roll it up. Wrap in cling film.
  9. Repeat with the remaining ingredients and refrigerate for 30 minutes before serving.