Italian Sushi with Prosciutto, Salami, and Burrata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
