Dinner

Italian Sushi Recipe

Name: Italian Sushi Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 7 slices prosciutto; 5-7 slices Italian salami; 3-4 fresh basil leaves; 1-2 cups arugula (or spinach); 1/3 cup sun-dried tomatoes; 1 ball of burrata; Kosher salt, to taste; Black pepper, to taste; Dried oregano, to taste; Extra virgin olive oil, to taste; Balsamic glaze, to taste

ByMatteo Rossi January 4, 2026January 4, 2026

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Introduction

Italian Sushi is a fresh and flavorful twist on traditional sushi, combining cured Italian meats with creamy burrata and vibrant greens. This no-cook appetizer is quick to assemble and perfect for entertaining or a light snack.

The image shows four sushi rolls on a white speckled plate placed on a white marbled surface. Each roll is wrapped with a thin layer of dark pink prosciutto on the outside. Inside, there are two layers: the outer layer is green fresh leafy spinach, and the inner layer is soft white cream cheese. Dark brown balsamic glaze is drizzled on top, adding a shiny texture. Around the plate, fresh spinach leaves offer a touch of green, and light sesame seeds are scattered on the surface. Light wooden chopsticks rest on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Repeat with the salami slices on top of the prosciutto in the same manner.
Step 2: Place the fresh basil leaves evenly across the center of the layered prosciutto and salami, spanning all slices. Add the arugula on top, followed by the sun-dried tomatoes.
Step 3: Tear open the burrata ball 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.
Step 4: Starting at the long edge, carefully roll the prosciutto and salami over the filling, keeping the slices connected as much as possible. Roll tightly to form a long log.
Step 5: Slice the roll into 6 to 8 even pieces. Serve immediately with additional balsamic glaze if desired.

Tips & Variations

Use spinach instead of arugula for a milder flavor.
Add a sprinkle of crushed red pepper for some heat.
Try using fig jam instead of balsamic glaze for a different sweet note.
Serve with crusty bread or crackers for added texture.

Storage

Italian Sushi is best enjoyed fresh but can be stored covered in the refrigerator for up to 24 hours. Keep it wrapped tightly to prevent the burrata from drying out. Reheat is not recommended; serve cold or at room temperature.

How to Serve

The image shows four rolled sushi-like bites arranged closely on a white plate with a speckled design. Each roll has a thin outer layer of pinkish cured meat wrapped tightly around fresh dark green leafy lettuce. Inside, there is a thick white creamy cheese layer with a soft texture, crowned with bits of sun-dried tomatoes and drizzled with a dark brown balsamic glaze. The plate is garnished with extra leafy greens, and a pair of wooden chopsticks rest on the edge of the plate. The scene is set on a white marbled surface with some scattered coarse salt sprinkled around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can assemble Italian Sushi up to a few hours ahead and keep it refrigerated, but it’s freshest when served soon after rolling to maintain texture and flavor.

What can I use if I don’t have burrata?

Fresh mozzarella or ricotta cheese can be used as a substitute, though burrata provides a creamier, richer texture that complements the cured meats best.