Dessert

Italian Sushi Recipe

Name: Italian Sushi Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 7 slices prosciutto; 5-7 slices Italian salami; 3-4 fresh basil leaves; 1-2 cups arugula (or spinach); 1/3 cup sun-dried tomatoes; 1 ball of burrata cheese; Kosher salt, to taste; Black pepper, to taste; Oregano, to taste; Extra virgin olive oil, to taste; Balsamic glaze, to taste

ByNaomi Fletcher March 6, 2026March 6, 2026

Jump to Recipe

Introduction

Italian Sushi is a fun and fresh twist on classic sushi, using Italian cured meats and fresh ingredients to create a flavorful roll. Ready in just 10 minutes, it’s perfect for a quick appetizer or light meal that will impress your guests.

The image shows several roll-ups arranged on a white speckled plate placed on a white marbled surface. Each roll has three visible layers: an outer layer of thinly sliced pinkish-brown meat, a middle layer of bright green leafy arugula, and an inner layer of white creamy cheese topped with dark balsamic glaze drizzled unevenly. Small bits of reddish-brown sun-dried tomatoes or similar ingredients are interspersed within the layers. Around the rolls are loose arugula leaves, and a pair of light wooden chopsticks rests on the plate to the right side. The textures contrast from smooth and creamy cheese to crisp greens and tender meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 slices prosciutto
5-7 slices Italian salami
3-4 fresh basil leaves
1-2 cups arugula (or spinach)
1 ball of burrata
1/3 cup sun-dried tomatoes
Kosher salt, black pepper, and oregano to taste
Extra virgin olive oil to taste
Balsamic glaze to taste

Instructions

Step 1: Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, ensuring the edges overlap slightly. Repeat the same with the Italian salami over the prosciutto.
Step 2: Evenly place fresh basil leaves across the center of the prosciutto slices. Add arugula on top of the basil, then arrange the sun-dried tomatoes evenly over the greens. Tear the burrata ball open and spread it gently over the sun-dried tomatoes. Season with kosher salt, black pepper, and oregano to your liking. Finally, drizzle with extra virgin olive oil and balsamic glaze.
Step 3: Starting at the long edge, carefully roll the prosciutto up and over the filling, keeping the slices connected as much as possible. Roll tightly to form a log. Slice the roll into 6-8 even pieces and serve immediately with additional balsamic glaze if desired.

Tips & Variations

Substitute arugula with fresh spinach for a milder flavor.
Use a sharp serrated knife when slicing to keep the roll intact and avoid squishing the burrata.
For added texture, sprinkle toasted pine nuts inside the roll before rolling.
Try swapping burrata for fresh mozzarella if you prefer a firmer cheese.

Storage

Italian Sushi is best enjoyed fresh but can be stored covered in the refrigerator for up to 24 hours. Keep it tightly wrapped in plastic wrap to prevent drying out. When ready to serve, bring to room temperature for about 10 minutes. Avoid reheating as it can affect the texture of the cheese and cured meats.

How to Serve

The image shows several rolled slices of a dish arranged on a white speckled plate. Each roll has four visible layers: an outer thin layer of pinkish cured meat, a fresh dark green leafy vegetable layer, a bright white creamy cheese layer, and small pieces of reddish-brown roasted vegetables. There is a dark glossy balsamic glaze drizzled on top of the rolls. Some loose green leaves and bits of salt are scattered on the plate and wooden surface beneath. Wooden chopsticks rest on the right side of the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Italian Sushi ahead of time?

While you can prepare it a few hours ahead and refrigerate, it’s best served fresh to enjoy the creaminess of the burrata and crispness of the greens.

Can I use other types of cured meats?

Yes, feel free to experiment with other Italian cured meats like coppa or speck. Just ensure they are thinly sliced for easy rolling.

Naomi Fletcher