Italian Sushi Fusion Dish (Printable)

Mediterranean ingredients rolled sushi-style with prosciutto, mozzarella, and roasted vegetables for an elegant appetizer.

# What You Need:

→ Sushi Rice Base

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt

→ Italian Fillings and Toppings

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

→ Sushi Wrappers

14 - 4 large nori sheets

→ Optional Garnishes

15 - Balsamic glaze for drizzling
16 - Additional fresh basil leaves

# Steps:

01 - Rinse sushi rice thoroughly under cold water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Dissolve sugar and salt in rice vinegar, then fluff rice with a fork and fold in vinegar mixture. Allow rice to cool completely to room temperature before assembling.
02 - While rice cools, slice prosciutto into thin strips. Cut fresh mozzarella into uniform thin strips. Slice roasted red bell pepper into thin julienne pieces. Cut sun-dried tomatoes into thin strips. Wash and dry fresh basil leaves and arugula, keeping them separate for layering.
03 - Place nori sheet on bamboo sushi mat with shiny side facing down. Moisten hands with water and spread a thin, even layer of cooled sushi rice over the nori, leaving a 2-inch border at the top edge. Arrange prosciutto, mozzarella strips, roasted peppers, sun-dried tomatoes, arugula, and basil in a horizontal line along the bottom third of the rice. Drizzle evenly with olive oil and season with freshly ground black pepper.
04 - Use the bamboo mat to roll sushi tightly away from you, applying firm but gentle pressure. Seal the edge with a small amount of water. Repeat process with remaining ingredients. Using a sharp knife dampened with water, slice each roll into 6 uniform pieces. Wipe knife clean between slices for clean cuts.
05 - Arrange sushi pieces attractively on a serving platter. Drizzle with balsamic glaze if desired and garnish with additional fresh basil leaves. Serve immediately at room temperature for best texture and flavor. Can be offered with small bowls of extra balsamic glaze on the side for dipping.

# Expert Advice:

01 -
  • The contrast of salty prosciutto and creamy mozzarella against seasoned rice creates layers of flavor in every single bite
  • People cannot stop talking about this unexpected combination and you will look like a culinary genius
02 -
  • Keep your hands wet while working with rice or it will stick to everything and make rolling impossible
  • Use a very sharp knife and wipe it clean between cuts for perfect slices that look restaurant quality
03 -
  • Tuck a few capers or olives inside for an extra briny kick that elevates everything
  • Try burrata or ricotta instead of mozzarella for completely different textures

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