Italian Sushi 

This Italian Sushi from What Molly Made is a trendy, no-cook appetizer combining Italian antipasto flavors in a sushi-style roll. Think prosciutto and salami wrapping creamy burrata—or mozzarella—alongside arugula, basil, and sun-dried tomatoes, all sliced into elegant bite-sized rounds and drizzled with balsamic glaze and olive oil. It’s simple to pull together (about 10 minutes) and visually stunning—perfect for parties, charcuterie boards, or as a fun finger food. The dish creatively blends Italian ingredients while paying tribute to sushi-style presentation.

Ingredients

• Proteins & Wrap:
  
  

  • 7 slices prosciutto
    
    

  • 5–7 slices Italian salami (optional layered with prosciutto)

• Filling:
  
  

  • 1 ball burrata (or fresh mozzarella, goat cheese, or ricotta)
    
    

  • 1–2 cups arugula or baby spinach
    
    

  • 3–4 fresh basil leaves
    
    

  • ⅓ cup sun‑dried tomatoes (drained)
    
    

  • Olive oil and balsamic glaze, to taste
    
    

  • Kosher salt, black pepper, oregano (to taste)
    
    

Directions

1. Lay a piece of parchment paper on a cutting board. Arrange overlapping slices of prosciutto (and salami if using) in a rectangular sheet.
   
   

2. Layer arugula, basil leaves, sun-dried tomatoes, and torn burrata evenly over the bottom two-thirds of the meat. Sprinkle with oregano, salt, and pepper; drizzle with olive oil and balsamic glaze.
   
   

3. Starting at the edge nearest you, roll tightly into a log—using the parchment to help keep it compact.
   
   

4. Slice into 6–8 bite-sized rolls and serve immediately or chill briefly. Drizzle with more balsamic glaze before serving.
   
   

Nutrients (per roll; approximated)

• Calories: ~130 kcal
  
  

• Carbohydrates: ~6 g
  
  

• Protein: ~6 g
  
  

• Fat: ~10 g (Saturated: ~3 g; Mono: ~4 g)
  
  

• Cholesterol: ~18 mg
  
  

• Sodium: ~358 mg
  
  

• Fiber: ~1 g
  
  

• Sugars: ~4 g
  
  

• Vitamin A: ~222 IU
  
  

• Vitamin C: ~4 mg
  
  

• Calcium: ~22 mg
  
  

• Iron: ~1 mg