Mouthwatering Italian Sushi: Easy No-Bake Appetizer Delight

Experience the fusion of Italy and sushi with this Italian Sushi recipe, combining burrata, arugula, and sun-dried tomatoes wrapped in prosciutto.

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Prep Time 10

Total Time 10

Servings: 4 rolls

Course: Appetizers

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Roll

8 slices Prosciutto or substitute with Mortadella or ham
2 cups Baby Arugula or substitute with microgreens or spinach
1 cup Sun-Dried Tomatoes or substitute with fresh diced tomatoes or figs
8 ounces Burrata or substitute with mozzarella or Fior di Latte

For the Drizzle

½ cup Balsamic Glaze homemade versions can be tried

Equipment

Sharp knife
parchment paper

Method

Step-by-Step Instructions

Prepare the Workspace by laying down parchment paper and arranging slices of prosciutto on it, overlapping slightly.
Add Fresh Ingredients by placing baby arugula, sun-dried tomatoes, and burrata in the center of prosciutto.
Rip the Burrata open to let its cream flow out, spreading it over the other ingredients.
Drizzle with Balsamic Glaze to enhance the flavors.
Roll It Up using the parchment paper for support to create a tight sushi roll.
Slice and Serve using a sharp knife to cut into bite-sized pieces.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

Best enjoyed fresh, do not leave at room temperature for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 2 days.

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