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