1. Make the maki base (see page 4).
2. Spread dried tomato tapenade onto rice in the middle of the nori sheet.
3. Place slices of capicollo on top of the tapenade.
4. 4. Roll it up (see page 4) and cut it into pieces.
5. Grill the slices of Le St-Vallier cheese in a skillet until golden brown.
6. Garnish each maki with a slice of grilled cheese, a little tapenade, and green onion.

CHEF’S SECRET

Add a few basil or arugula leaves to the maki before rolling it.

• Try brushing cheese slices with a bit of honey or maple syrup before browning them for a fascinating contrast of sweet and salty.
• Experiment with different deli meats by substituting capicollo with prosciutto for a different flavour profile.
• Add a drizzle of balsamic reduction over the makis before serving for a tangy, sweet touch.
• Serve the makis with a small bowl of balsamic dressing or a slightly sweet soy dipping sauce for an even richer taste experience.

The Capicollo Maki with Dried Tomatoes and Grilling Cheese from Geneviève Everell are a creative fusion of traditional Japanese cuisine and bold Italian flavours. Far from ordinary, these makis start with a base of soft sushi rice carefully wrapped in crispy nori sheets. At the heart of each roll, a generous layer of sun-dried tomato tapenade lends a rich umami flavour that contrasts with the spicy capicollo. When sliced, the makis reveal a captivating spiral of colours and textures. Each piece is topped with a slice of Le St-Vallier grilling cheese, whose crispy golden surface conceals a flavourful interior. The finishing touch is a sprinkle of finely chopped green onion, which adds a sharp freshness, making each bite irresistibly complex and balanced.