Italian Sushi Fusion Dish (Printable)
Vibrant Italian-Japanese fusion with prosciutto, mozzarella, and sun-dried tomatoes wrapped in sushi rice. Perfect for entertaining.
# What You'll Need:
→ Sushi Rice
01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt
→ Fillings & Toppings
06 - 8 slices prosciutto (or grilled zucchini for vegetarian option)
07 - 1 ball fresh mozzarella, thinly sliced
08 - 1 roasted red bell pepper, cut into thin strips
09 - ½ cup sun-dried tomatoes, julienned
10 - ½ cup fresh basil leaves
11 - 24 small arugula leaves
12 - 2 tablespoons extra virgin olive oil
13 - Black pepper to taste
→ Wrappers
14 - 4 large nori sheets
→ Garnishes
15 - Balsamic glaze for drizzling
16 - Extra fresh basil leaves
# How To Make It:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Dissolve sugar and salt in rice vinegar, then fluff rice with fork and stir in vinegar mixture. Cool to room temperature.
02 - While rice cools, slice prosciutto, mozzarella, roasted pepper, and sun-dried tomatoes into thin strips. Keep fresh basil and arugula leaves ready for assembly.
03 - Place nori sheet on bamboo sushi mat with shiny side down. With wet hands, spread a thin even layer of sushi rice over nori, leaving a ¾-inch edge at the top. Arrange prosciutto, mozzarella strips, roasted peppers, sun-dried tomatoes, arugula, and basil along bottom third of rice. Drizzle with olive oil and sprinkle with black pepper.
04 - Use the mat to roll sushi tightly away from you. Seal edge with a little water. Repeat with remaining ingredients. Using a sharp damp knife, slice each roll into 6 pieces.
05 - Arrange sushi pieces on a platter. Optionally drizzle with balsamic glaze and garnish with additional fresh basil. Serve immediately for best flavor and texture.
# Expert Tips:
01 -
- The contrast between warm seasoned rice and cool Italian fillings creates layers of flavor in every bite
- Your guests will keep guessing what makes these rolls so incredibly addictive
02 -
- The rice must cool completely before rolling, or the heat will wilt the fresh herbs and make the cheese melt unpleasantly
- Don't overload the rolls with fillings or they'll burst when you try to slice them
03 -
- Keep your knife slightly damp and wipe it clean between every few cuts for the most beautiful presentation
- The secret to tight rolls is applying firm, even pressure with the bamboo mat rather than trying to roll everything in one motion