Save
Italian sushi is a playful riff on the classic appetizer tray that combines the salty richness of prosciutto and salami with impossibly creamy burrata and the sweet tang of sun-dried tomatoes. Each bite is like an Italian picnic rolled up for easy sharing and party snacking. It is the ultimate no-cook finger food that looks as fun as it tastes, perfect for impressing guests or satisfying a spontaneous craving.
The first time I brought this to a potluck not a single roll lasted past the first hour and I was instantly asked for the recipe. My family still asks for it whenever we want a touch of something special without the fuss.
Ingredients
- Prosciutto: adds salty intense flavor and holds the roll together Look for slices that are soft and not too thick
- Italian salami: for a savory punch Choose from milder or spicy types for variety
- Fresh basil leaves: infuse freshness and aroma Choose bright green leaves with no bruising
- Arugula or spinach: for a peppery note Arugula offers boldness spinach is milder and tender
- Burrata: for maximum creaminess Get the freshest you can and handle gently
- Sun-dried tomatoes: a burst of sweetness and tang Opt for tomatoes in oil for a softer bite
- Kosher salt black pepper oregano: to balance the flavors Use freshly ground pepper for the best taste
- Extra virgin olive oil: adds richness and brings everything together Use high quality oil for drizzling
- Balsamic glaze: a glossy sweet finish Pick a thick syrupy glaze for best results
Step-by-Step Instructions
- Prepare the Base:
- Line your cutting board with parchment paper Layer the slices of prosciutto side by side making sure their edges overlap gently for a solid sheet Do the same for the salami creating two delicious “mats”
- Layer the Flavors:
- Arrange the basil leaves in a horizontal strip down the center of the prosciutto so you hit every slice Cover with a blanket of arugula or spinach Scatter the sun-dried tomatoes on top so there are no dry bites
- Add the Creamy Filling:
- Gently tear open the burrata and spread it evenly over the layer of sun-dried tomatoes Burrata can be fragile so work with your hands if needed Season with a light sprinkle of salt fresh pepper and oregano Drizzle generously with high-quality olive oil and a zigzag of thick balsamic glaze
- Rolling Up:
- Starting from the long edge that is closest to you use the parchment to help lift and roll the prosciutto sheet over the fillings Roll away from you as tightly as you can to keep everything packed in and neat Keep the roll as even as possible aiming for a sushi-like log
- Slice and Serve:
- Carefully slice the log into six to eight even pieces Use a sharp knife and wipe the blade between cuts for clean rounds Serve on a platter with more balsamic glaze for dipping if you love the extra flavor punch
Save
My favorite part is always the moment you tear open the burrata and feel its creaminess flood through the other layers It brings everything together in one rich bite My kids still talk about how they learned to roll these with me on a rainy Sunday afternoon
Storage Tips
Store leftover Italian sushi in an airtight container in the refrigerator for up to three days The rolls are best served fresh but will hold their texture for a day or two If the burrata releases liquid just dab gently before serving
Ingredient Substitutions
Swap out burrata for creamy goat cheese ricotta or fresh mozzarella Use thin Italian ham or capicola in place of prosciutto For a nutty twist add toasted pine nuts or swap arugula for peppery watercress Try marinated artichokes or roasted red peppers for extra flavor
Serving Suggestions
Serve Italian sushi as an appetizer on a big board with olives nuts and crunchy bread For a main salad scatter sliced rolls atop greens and drizzle any leftover balsamic glaze These look gorgeous on a party platter for holidays and family gatherings
Cultural Context
This dish is a fun twist inspired by the way Italian meats cheeses and antipasti often come rolled or layered with greens Sushi style rolling borrows from Japanese technique but celebrates Italian ingredients You get the flavors of a classic antipasto in each bite but with a playful presentation
Recipe FAQs
- → Can I substitute burrata with another cheese?
Yes, soft cheeses like goat cheese, ricotta, or fresh mozzarella work well as alternatives to burrata for a similar creamy texture.
- → How can I store leftover rolls?
Keep any leftovers in an airtight container in the refrigerator for up to three days to maintain freshness and flavor.
- → What meats can I use besides prosciutto?
Feel free to include or swap in Italian salami, ham, capicola, or other cured meats for different flavors and textures.
- → Are there recommended additional toppings?
Roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a touch of honey make excellent additions or garnishes.
- → Can I prepare the rolls ahead of time?
It’s best to assemble just before serving to keep the rolls fresh, but you can prep the ingredients in advance for easy assembly.
- → What is the best way to serve these rolls?
Arrange the sliced rolls on a platter and finish with a generous drizzle of balsamic glaze and olive oil for added flavor and presentation.