Italian Sushi with Prosciutto, Salami, and Burrata Recipe

Introduction

Italian Sushi is a creative twist on traditional sushi, replacing rice and seaweed with savory Italian cured meats and fresh ingredients. This no-cook appetizer is perfect for gatherings and offers layers of flavor with burrata, arugula, and sun-dried tomatoes wrapped in prosciutto and salami.

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

1. Step 1: Line a cutting board with parchment paper and lay the prosciutto slices parallel with overlapping edges. Layer the salami slices on top in the same manner.
2. Step 2: Place fresh basil leaves across the center of the prosciutto, spanning all slices. Add the arugula on top, then spread sun-dried tomatoes evenly over the arugula.
3. Step 3: Tear open the burrata ball and spread the creamy cheese evenly over the sun-dried tomatoes. Season with kosher salt, black pepper, and oregano, then drizzle with olive oil and balsamic glaze.
4. Step 4: Starting at the long edge, tightly roll the prosciutto over the filling, maintaining connection between slices to form a compact log.
5. Step 5: Slice the roll into 6-8 even pieces and serve immediately, adding extra balsamic glaze if desired.

Tips & Variations

• For a milder green, substitute spinach for arugula.
• Use high-quality cured meats for the best flavor and texture.
• Try adding thin slices of roasted red pepper or artichoke hearts for added depth.
• Keep the roll tight to prevent the filling from falling out when slicing.

Storage

Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to 1 day. Because this dish is best served fresh, reheating is not recommended. Instead, let it come to room temperature before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Italian Sushi ahead of time?

It’s best to prepare this dish shortly before serving to maintain freshness and the delicate texture of the burrata and greens. If needed, you can assemble it a few hours ahead, but store it covered in the refrigerator.

What can I use if I can’t find burrata?

Mozzarella is a suitable substitute; choose fresh, soft mozzarella for a similar creamy texture, though it won’t be as rich as burrata.

Italian Sushi with Prosciutto, Salami, and Burrata Recipe

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★★★★★

4.8 from 123 reviews

Italian Sushi is a creative and elegant appetizer that combines the rich flavors of Italian cured meats, fresh basil, peppery arugula, creamy burrata, and tangy sun-dried tomatoes, all rolled together like sushi and drizzled with olive oil and balsamic glaze for a delightful burst of Mediterranean taste.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6–8 pieces 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meats

• 7 slices prosciutto
• 5–7 slices Italian salami

Greens & Herbs

• 3–4 fresh basil leaves
• 1–2 cups arugula (or spinach)

Dairy

• 1 ball of burrata

Other

• 1/3 cup sun-dried tomatoes
• Kosher salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Extra virgin olive oil, to taste
• Balsamic glaze, to taste

Instructions

1. Prepare the Base: Line a cutting board with parchment paper. Lay the prosciutto slices down parallel to each other, ensuring the edges overlap slightly for a solid base layer. Repeat the same layering technique with the Italian salami slices on top.
2. Add Fresh Ingredients: Place the fresh basil leaves across the center of the layered meats so they span all the slices evenly. Sprinkle the arugula over the basil, followed by an even distribution of sun-dried tomatoes.
3. Layer the Burrata: Tear open the burrata ball and spread the creamy cheese evenly over the sun-dried tomatoes. Season generously with kosher salt, black pepper, and oregano according to your taste. Drizzle extra virgin olive oil and balsamic glaze on top to enhance the depth of flavor.
4. Roll the Sushi: Starting from the long edge closest to you, carefully roll the prosciutto and salami layers over the fillings, keeping the roll tight and maintaining the connection between the prosciutto slices. Continue rolling until you form a compact log resembling traditional sushi.
5. Slice and Serve: Using a sharp knife, cut the roll into 6 to 8 even pieces. Serve immediately with additional balsamic glaze for dipping or drizzling on top.

Notes

• Use fresh, high-quality prosciutto and salami for the best flavor and texture.
• Feel free to substitute arugula with spinach or other leafy greens as preferred.
• The burrata should be fresh and creamy to achieve the best melt-in-your-mouth experience.
• Chill the roll briefly before slicing if you want firmer pieces.
• This appetizer is best served fresh to preserve the vibrant flavors and textures.

Keywords: Italian sushi, prosciutto roll, burrata appetizer, no-cook Italian recipe, Italian cured meats appetizer