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Italian sushi puts a fresh spin on party appetizers with a fun hands-on twist. You get all the savory best of Italy—prosciutto, burrata, basil, and sun-dried tomato—rolled up together in easy, bite-sized pieces. This is the crowd-pleaser I whip up when I want something that feels special with barely any work or cooking required.
I first served this at a summer picnic and watched guests gather just to ask how to make it. Now it is a staple for holiday spreads and quick lunches.
Ingredients
- Prosciutto: delivers salty richness and brings the whole roll together Look for slices that are thin without much fat streaking for best texture
- Italian salami: gives a punch of seasoning and a chewy bite Choose a mild or spicy option depending on your preference
- Basil leaves: add brightness and a fresh herbal aroma Fresh leaves make all the difference for vibrant color
- Arugula or spinach: brings peppery greens and slight crunch Use baby leaves for easier rolling and tender texture
- Burrata: is super creamy and adds luxuriousness Tear it open and use the inside for smooth spreading
- Sun-dried tomatoes: are tangy and sweet Pick up oil-packed for easiest slicing
- Kosher salt black pepper and dried oregano: for layering flavor Crushed fresh oregano is extra delicious if you have it
- Extra virgin olive oil: adds richness and a bit of fruitiness Go for cold-pressed for boldest flavor
- Balsamic glaze: provides a glossy finish and sweet-tart pop Check the label for a thick syrupy texture
Step-by-Step Instructions
- Prepare the Meat Base:
- Line a cutting board with parchment and lay the slices of prosciutto side by side so the edges touch or overlap Add the salami slices in an even layer directly on top This creates a seamless base for rolling
- Layer the Herbs and Greens:
- Place basil leaves as a line across the center running the length of the meat Scatter the arugula or spinach on top making sure it covers evenly for a fresh bite every time
- Add the Savory Fillings:
- Spread sun-dried tomatoes straight down the center Rip open the burrata ball and gently spread the creamy insides over the tomatoes so each bite gets both cheese and flavor Sprinkle with salt pepper and dried oregano
- Drizzle for Flavor:
- Lightly drizzle everything with olive oil and finish with a generous zigzag of balsamic glaze A little goes a long way but makes every bite pop
- Roll and Slice:
- Starting at one short edge use the parchment under the meat to help you roll the whole thing up tightly and evenly Take your time for a uniform roll Slice crosswise into six to eight even pieces using a very sharp knife Serve right away or chill for a firm texture
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When it comes to ingredients my heart always belongs to burrata since its creamy interior makes each bite irresistible For me watching our family pass around a platter of these at Sunday lunch is a new tradition in the making
Storage Tips
Wrap leftovers tightly in plastic or place in an airtight container They will keep in the fridge up to two days though the greens can soften a bit If you are preparing for a party slice just before serving to keep the nicest texture
Ingredient Substitutions
No burrata Switch to fresh mozzarella pulled apart by hand Sun-dried tomatoes can be swapped for roasted red peppers If prosciutto is too salty try thin smoked turkey or even roasted eggplant for a veggie version
Serving Suggestions
These are perfect lined up on a platter for a brunch or picnic tray Add small skewers or toothpicks for neat serving They pair beautifully with extra greens a little focaccia or a lemony sparkling cocktail
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Cultural Context
Though inspired by Japanese sushi rolls this version leans fully Italian by showcasing regional cheeses cured meat and sun-loving produce You get the playful look of sushi with familiar Mediterranean flavors
Recipe FAQs
- → Can I substitute the burrata cheese?
Mozzarella or ricotta can be used if burrata is unavailable. Mozzarella offers a similar creamy texture, while ricotta provides a mild, soft flavor profile.
- → What is the best way to slice the rolls?
Use a sharp knife to gently cut the sushi rolls into even rounds. Chilling the roll briefly can help it hold shape for cleaner slices.
- → How should I serve this dish at parties?
Arrange the pieces on a platter and drizzle with extra balsamic glaze just before serving. Garnish with fresh basil for added color and aroma.
- → Can I prepare Italian sushi in advance?
For best texture, assemble shortly before serving. If preparing ahead, keep chilled and slice just prior to presenting.
- → What ingredients can I add for variation?
Try roasted red peppers, marinated artichokes, or a sprinkle of chopped pistachios for added interest and flavor.