When East meets West in the most delicious way possible, magic happens in the kitchen. Italian sushi rolls have taken social media by storm, and for good reason – they’re a brilliant fusion that marries the precision of Japanese sushi-making with the bold, comforting flavors of Italy. This isn’t your traditional nori-wrapped sushi, but rather an ingenious creation that uses paper-thin prosciutto as the wrapper, encasing creamy mozzarella, sun-dried tomatoes, and peppery arugula.
The beauty of this dish lies in its simplicity and the quality of ingredients – much like traditional Italian cooking. While purists might raise an eyebrow at calling it “sushi,” the rolling technique and bite-sized presentation are undeniably inspired by Japanese culinary artistry. What makes this recipe particularly special is how it celebrates Italian antipasti flavors in a completely new format. Each bite delivers the saltiness of prosciutto, the creaminess of fresh mozzarella, the sweetness of sun-dried tomatoes, and the peppery bite of arugula – all enhanced with a drizzle of balsamic glaze that ties everything together beautifully.
PrintItalian Sushi Rolls: Prosciutto Mozzarella Fusion Delight
These viral Italian sushi rolls combine the best of both worlds – Japanese rolling technique meets classic Italian antipasti flavors. Silky prosciutto di Parma wraps around creamy mozzarella, peppery arugula, and sun-dried tomatoes, creating an elegant no-cook appetizer that’s perfect for entertaining. Each bite delivers the perfect balance of salty, creamy, and fresh flavors, finished with a drizzle of balsamic glaze. Ready in just 20 minutes of prep plus chilling time, these fusion rolls are guaranteed to impress your guests and become your new favorite party appetizer.
- Prep Time: 20
- Resting Time: 30
- Total Time: 50 minutes
- Yield: 4
- Category: Fusion Cuisine
- Method: No-cook assembly
- Cuisine: Italian Fusion
Ingredients
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8 slices prosciutto di Parma (thinly sliced)
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8 oz fresh mozzarella (preferably burrata)
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2 cups baby arugula
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1/3 cup sun-dried tomatoes in oil, drained and chopped
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6–8 fresh basil leaves
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3 tbsp balsamic glaze
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2 tbsp extra virgin olive oil
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Freshly cracked black pepper to taste
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Sea salt to taste
Instructions
Prepare your workspace: Lay a large sheet of parchment paper on a clean, flat surface. This will be essential for rolling your Italian sushi without making a mess.
Create the prosciutto base: Arrange the prosciutto slices side by side on the parchment paper, making sure each slice overlaps the next by about half an inch. This overlapping technique is crucial – it creates a cohesive “wrapper” that won’t fall apart when you roll it. Press gently where the slices overlap to help them stick together.
Layer the greens: Distribute the baby arugula evenly across the center of the prosciutto, leaving about an inch border on all sides. The arugula should form a line running parallel to the shorter edge of your prosciutto rectangle.
Add the tomatoes: Scatter the chopped sun-dried tomatoes over the arugula. These little gems will provide bursts of concentrated flavor and a lovely chewy texture contrast.
Incorporate the cheese: If using burrata, gently tear it open with your hands and let the creamy center flow out as you distribute it evenly over the filling. For regular mozzarella, tear it into bite-sized pieces and distribute evenly. The key is to ensure every future slice will have some of that gorgeous, creamy cheese.
Season and flavor: Tear the basil leaves and scatter them over the cheese. Drizzle with olive oil and add a light sprinkle of sea salt and freshly cracked black pepper. Finally, drizzle half of the balsamic glaze over everything.
The rolling technique: Starting from the edge closest to you, begin rolling the prosciutto tightly over the filling, much like you would roll a sushi mat. Use the parchment paper to help guide and tighten the roll as you go. The goal is to create a tight, compact log that holds its shape.
Secure and chill: Once rolled, wrap the entire log in the parchment paper and twist the ends to secure. Refrigerate for at least 30 minutes – this chilling time helps the roll hold its shape when sliced.
Slice and serve: Using a sharp knife, slice the roll into 1-inch thick pieces, wiping the blade clean between cuts for the cleanest presentation. Arrange on a serving platter and drizzle with the remaining balsamic glaze just before serving.
Notes
Tips & Tricks
Quality matters most: Since this recipe relies on so few ingredients, each one needs to shine. Invest in high-quality prosciutto di Parma and the freshest mozzarella you can find – preferably from an Italian deli.
Temperature control: Make sure your mozzarella is at room temperature before assembling. Cold cheese won’t spread as easily and might cause the delicate prosciutto to tear.
Make-ahead friendly: These rolls can be assembled up to 4 hours in advance. Keep them wrapped in the refrigerator and slice just before serving for the best presentation.
Storage Instructions
Store assembled but unsliced rolls wrapped in parchment paper in the refrigerator for up to 2 days. Once sliced, consume within 24 hours for the best texture and flavor. These rolls are not suitable for freezing as the fresh mozzarella and arugula will lose their texture.
Drink Pairings
Alcoholic: A crisp Prosecco di Valdobbiadene pairs beautifully with these rolls. The bubbles cleanse the palate between bites, while the wine’s minerality complements the saltiness of the prosciutto.
Non-alcoholic: Sparkling water with a splash of fresh lemon juice and a sprig of fresh mint creates a refreshing contrast to the rich, creamy flavors of the rolls.
