Italian Sushi

Okay, picture this: You’re tired of the same old boring snacks, right? Like, celery sticks are starting to look like the enemy. Then BAM! You stumble upon the Italian Sushi. It’s basically like sushi’s cool cousin who went backpacking through Italia and came back with a killer tan and even better stories.

We’re talking creamy burrata that’s so good it’ll make you want to slap your the cook (with love, of course!). Then you’ve got peppery arugula because, you know, gotta keep it classy. And those sun-dried tomatoes? Sweet little bursts of sunshine in your mouth. But the real kicker? It’s all wrapped up in salty prosciutto. Think of it as the edible equivalent of a warm hug from your favorite Italian chef. And this our friends, is a introduction to the Viral Italian Sushi.

What stands out

Seriously, this dish is life-changing. Our Italian Sushi is so fancy, you’ll feel like you should be eating it on a yacht. But it’s also so straightforward to make you could probably whip it up while blindfolded (though we wouldn’t recommend it). Just be warned: once you try the Italian Sushi, you’ll never look at a California roll the same way again. You might even start wearing a tiny Italian flag as a fashion statement LOL. It’s that good.

How to Prepare

Lay a piece of parchment paper down. Place a piece of prosciutto on top and arrange each piece making sure it slightly overlaps one another. This is a critical step for your Italian Sushi.

Next, add a handful of baby arugula (or micro greens), followed by the sun-dried tomatoes and Burrata cheese.

We like to rip the Burrata open with our hands and let the cream drip out making sure we spread it evenly so that each piece has creamy cheese in it once cut.

Lastly, add a drizzle of balsamic glaze and tightly roll it. Once rolled, we like to roll it into the parchment paper once more just to secure it tightly.

Cut into bite size pieces and enjoy your homemade Italian Sushi!

Kitchen tip

Make sure to overlap each piece of prosciutto and roll as tightly as possible to your Italian Sushi.

Swaps

1. Instead of prosciutto, try using other deli meats such as Prosciutto Cotto, Mortadella, or even ham for your Italian Sushi.
2. If you can’t find Burrata any creamy cheese will work, such as Mozzarella or Fior Di Latte.
3. Microgreens are lovely however, feel free to substitute with baby spinach or any other leafy green. You can also use a few leaves of fresh basil.

Serve it with

• Our Bruschetta Recipe which consists of toasted bread topped with fresh tomatoes, basil, and garlic. The acidity and freshness of bruschetta provide a contrast to the richness of the Italian sushi.
• A nice Caprese Salad: Sliced tomatoes, mozzarella, and basil drizzled with olive oil. The light and refreshing flavors of caprese salad complement the Italian Sushi.
• Our Stuffed Olives or Antipasto : A selection of Italian olives, cured meats, and cheeses. These savory items offer a contrast to the flavors of the Italian Sushi and can be enjoyed between bites.

Questions

Can we make this Viral Italian Sushi with other meats?

Yes, instead of Prosciutto, try using other deli meats strong such as Prosciutto Cotto, Mortadella, or even ham.

Can i make this ahead of time?

This recipe is best served fresh. We don’t recommend making it the night before.

What other cheese can we substitute with?

If you can’t find Burrata, any creamy cheese will work, such as Mozzarella or Fior Di Latte.

how should i serve this?

This recipe is as a snack or an appetizer. Serve these with chopsticks, as a nod to this being a fusion recipe, or enjoy the “sushi” as finger food.

We don’t like sun-dried tomatoes! Can i use something else?

Certainly, feel free to use fresh, diced tomatoes or fresh diced figs.

Ingredients

Makes 1 roll

• 7 slices Prosciutto
• 1 cup baby arugula
• 5 sun-dried tomatoes
• 1 small ball Burrata
• drizzle balsamic glaze

Equipment

• Parchment Paper
• Nakiri Knife

Method

1. Lay a piece of parchment paper down. Place a piece of prosciutto on top and arrange each piece making sure it slightly overlaps one another.
2. Next, add a handful of baby arugula (or micro greens), followed by the sun-dried tomatoes and Burrata cheese.
3. We like to rip the Burrata open with our hands and let the cream drip out making sure we spread it evenly so that each piece has creamy cheese in it once cut.
4. Lastly, add a drizzle of Balsamic glaze and tightly roll it. Once rolled, we like to roll it into the parchment paper once more just to secure it tightly.
5. Cut into bite size pieces and enjoy!