Italian Sushi Fusion Dish (Printable Version)

Japanese-style rolls featuring prosciutto, fresh mozzarella, roasted peppers, sun-dried tomatoes, and aromatic basil.

# What You Need:

→ Sushi Rice

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Fillings & Toppings

06 - 8 slices prosciutto or grilled zucchini for vegetarian option
07 - 1 ball fresh mozzarella, thinly sliced
08 - 1 roasted red bell pepper, cut into thin strips
09 - ½ cup sun-dried tomatoes, julienned
10 - ½ cup fresh basil leaves
11 - 24 small arugula leaves
12 - 2 tablespoons extra virgin olive oil
13 - Black pepper to taste

→ Wrappers

14 - 4 large nori sheets

→ Garnishes

15 - Balsamic glaze
16 - Extra fresh basil leaves

# How-To:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. In a small bowl, dissolve sugar and salt in rice vinegar. Fluff the rice with a fork and stir in the vinegar mixture. Cool to room temperature.
02 - While rice cools, prepare all fillings — slice prosciutto, mozzarella, roasted pepper, and sun-dried tomatoes; keep fresh basil and arugula ready.
03 - Place a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 2 cm edge at the top. Lay prosciutto, mozzarella strips, roasted peppers, sun-dried tomatoes, arugula, and basil in a line along the bottom third of the rice. Drizzle with olive oil and sprinkle with black pepper.
04 - Use the mat to roll the sushi tightly away from you. Seal the edge with a little water. Repeat with remaining ingredients. With a sharp, damp knife, slice each roll into 6 pieces.
05 - Arrange on a platter. Optionally drizzle with balsamic glaze and garnish with fresh basil. Serve immediately.

# Expert Hints:

01 -
  • The prosciutto and mozzarella combo creates an incredible creamy salty bite that no traditional sushi can match
  • People cannot stop talking about these at gatherings and you will look like a culinary genius
02 -
  • Wet your hands repeatedly while working with sushi rice or you will end up with a sticky frustrating mess
  • Let the rice cool completely before rolling because warm rice makes the nori soggy and impossible to work with
03 -
  • Toast nori sheets over an open flame for three seconds per side to enhance the flavor
  • Use a very sharp knife and wipe it clean between every single slice for restaurant quality results

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