Italian Sushi Rolls with Burrata, Prosciutto, and Sun-Dried Tomatoes Recipe

Introduction

Italian Sushi is a flavorful, no-cook appetizer that combines the savory tastes of prosciutto, salami, fresh basil, and creamy burrata. This quick and easy dish is perfect for impressing guests or enjoying a light, elegant snack in just 10 minutes.

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. Lay the slices of prosciutto down parallel to each other, ensuring the edges overlap. Then do the same with the slices of Italian salami on top.
2. Step 2: Place the fresh basil leaves evenly across the center of the prosciutto so they span all slices. Add the arugula on top, followed by the sun-dried tomatoes.
3. Step 3: Tear open the ball of burrata and spread it evenly over the sun-dried tomatoes. Sprinkle with kosher salt, black pepper, and oregano to taste. Drizzle with extra virgin olive oil and balsamic glaze.
4. Step 4: Starting at the long edge, carefully roll the prosciutto over the fillings to create a tight log, resembling a sushi roll. Try to keep the prosciutto slices connected as you roll.
5. Step 5: Slice the roll into 6 to 8 even pieces and serve immediately with extra balsamic glaze if desired.

Tips & Variations

• Use spinach instead of arugula for a milder flavor.
• Try adding thinly sliced roasted red peppers for extra sweetness.
• For a spicier touch, sprinkle some crushed red pepper flakes before rolling.
• Make sure to roll tightly to keep the ingredients together when slicing.

Storage

Italian Sushi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. If stored, cover tightly with plastic wrap to prevent drying out. Serve cold or at room temperature, but avoid reheating to maintain the fresh texture and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this Italian Sushi in advance?

You can prepare it a few hours ahead and keep it refrigerated, but it’s recommended to serve it within 24 hours for the best texture and taste.

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

Fresh mozzarella is a good substitute if burrata isn’t available, though it won’t be as creamy inside.

Italian Sushi Rolls with Burrata, Prosciutto, and Sun-Dried Tomatoes Recipe

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★★★★★

4.6 from 101 reviews

Italian Sushi is a quick and elegant appetizer featuring layers of prosciutto, Italian salami, fresh basil, peppery arugula, creamy burrata, and sun-dried tomatoes, rolled tightly like sushi and drizzled with balsamic glaze and olive oil for a flavorful, bite-sized treat.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meats

• 7 slices prosciutto
• 5–7 slices Italian salami

Vegetables & Herbs

• 3–4 fresh basil leaves
• 1–2 cups arugula or spinach
• 1/3 cup sun-dried tomatoes

Dairy

• 1 ball of burrata

Seasonings & Condiments

• Kosher salt, black pepper, and oregano to taste
• Extra virgin olive oil to taste
• Balsamic glaze to taste

Instructions

1. Prepare the meat layers: Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other with edges overlapping to form a uniform layer. Then, layer the slices of salami on top of the prosciutto in the same manner.
2. Add the herbs and greens: Place fresh basil leaves evenly across the center of the prosciutto and salami layers. Spread the arugula or spinach on top of the basil to cover the center.
3. Top with sun-dried tomatoes and burrata: Arrange sun-dried tomatoes over the greens. Tear open the burrata ball and spread it evenly on top of the sun-dried tomatoes, ensuring a creamy layer throughout.
4. Season and drizzle: Sprinkle kosher salt, black pepper, and oregano over the filling to taste. Drizzle extra virgin olive oil and balsamic glaze evenly on top to add flavor and moisture.
5. Roll the sushi: Starting at the long edge closest to you, carefully roll the layered meat and fillings tightly together like a sushi roll, ensuring the prosciutto slices stay connected as you roll to create a firm log.
6. Slice and serve: Using a sharp knife, cut the rolled log into 6 to 8 even pieces. Serve immediately with additional balsamic glaze for dipping or drizzling, enjoying this fresh, no-cook appetizer.

Notes

• For a milder green option, substitute arugula with baby spinach.
• Use quality balsamic glaze for a sweeter finish or replace with aged balsamic vinegar if preferred.
• This recipe is best served fresh; burrata is delicate and can release moisture if stored too long after assembling.
• To make cutting easier, chill the rolled log in the fridge for about 10 minutes before slicing.
• Gluten-free friendly as-is, but always check labels on cured meats and condiments for additives.

Keywords: Italian sushi, appetizer, prosciutto roll, burrata recipe, no-cook Italian appetizer, salami roll, arugula appetizer