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Italian Sushi with Prosciutto and Burrata

An innovative fusion of Italian and Japanese cuisines, this Italian sushi replaces traditional fillings with prosciutto and burrata, creating a unique and flavorful appetizer that’s easy to make and impressively delicious.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 pieces
Course: Appetizer
Cuisine: Italian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Rolls
  • 2 cups sushi rice (short-grain rice)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4-5 sheets nori seaweed
  • 8 ounces prosciutto di Parma, thinly sliced
  • 8 ounces burrata cheese drained and patted dry
  • 2 cups fresh arugula washed and dried
  • 1/4 cup sun-dried tomatoes, julienned
  • 1/4 cup fresh basil leaves
  • balsamic glaze for drizzling
Optional Add-Ins
  • Fig jam
  • Roasted red peppers
  • Pesto
  • Pine nuts
  • Parmesan shavings
  • Olive tapenade

Method
 

Preparing the Sushi Rice
  1. Rinse sushi rice under cold water in a fine-mesh strainer until water runs clear, about 3-4 minutes.
  2. Combine rinsed rice and water in a rice cooker or pot. Bring to boil, reduce heat to low, cover, and cook for 15 minutes.
  3. Remove from heat and let steam without lifting the lid for another 10 minutes.
  4. Mix rice vinegar, sugar, and salt in a small bowl; microwave for 30 seconds until sugar dissolves.
  5. Spread hot rice in a large shallow dish and drizzle with vinegar mixture, folding gently to incorporate without stirring.
  6. Let rice cool to room temperature before using.
Preparing Italian Ingredients
  1. Drain burrata and pat dry; tear into small pieces for easier handling.
  2. Separate prosciutto slices carefully and lay flat between parchment paper if not using immediately.
  3. Wash arugula thoroughly and dry completely; remove any thick stems.
Rolling Italian Sushi
  1. Wrap bamboo sushi mat in plastic wrap to prevent sticking.
  2. Place a nori sheet shiny side down on the mat, leaving some space at the bottom for rolling.
  3. Wet fingers and spread a handful of rice evenly across the nori, leaving the top edge bare.
  4. Layer prosciutto, burrata, arugula, sun-dried tomatoes, and basil in a line across the rice.
  5. Lift the edge of the mat closest to you, rolling the sushi away from yourself, while compressing gently.
  6. Seal the roll by wetting the bare edge of the nori and pressing it down.
Slicing and Serving
  1. Using a wet sharp knife, slice the roll into 8-10 pieces, cleaning the knife between cuts.
  2. Arrange slices on a plate, drizzle with balsamic glaze, and garnish with microgreens or basil.

Notes

Best served immediately for optimal texture. Store leftovers tightly wrapped for up to 2-3 hours, but not in the refrigerator to maintain the rice's quality.