Rinse the rice with cold water in a bowl to remove all the starch. Repeat this step until the water is clean, approximately 6 times. Drain the rice.

Pour the rice into a pot with water and seal the lid on so the steam can’t escape. Turn the heat on high and lower to the minimum once it begins boiling. Boil for 10 minutes and turn it off. Let stand for 10 minutes.

In the meantime, peel the tomato, slice it into wedges and remove the seeds. Rinse the melon and remove the seeds and skin and then cut lengthwise to get two 1 cm x 1 cm slices.

Spread the rice over the hanguiri, season with vinegar and then use a spatula to air out and cool the rice quickly while it blends with the seasoning, gently separating the grains from each other. Cover with a damp cloth.

Place the Nori seaweed sheets over a sushi mat and then spread a layer of rice over it without pressing down using your hands after slightly wetting them with water. Then, turn the seaweed sheet over so the rice is on the bottom. Place the melon and tomato on the seaweed sheet and then use the mat to roll up and close it using the pressure from your fingers.

Remove the sushi roll from one side and place the slices of ham on the mat one over another. Place the sushi on top of the Campofrío Selección sliced ham and roll again using a bit of pressure so the ham sticks to the rice.

Cut the sushi into 1 cm slices with a damp knife.  Clean off and wet again before each cut.

Serve the sushi with an anchovy sauce and a Romesco sauce.