Italian Sushi Fusion Dish (Printer-friendly)
Classic Italian ingredients wrapped sushi-style for a creative fusion appetizer or main course.
# What You’ll Need:
→ Sushi Rice
01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt
→ Fillings & Toppings
06 - 8 slices prosciutto or grilled zucchini for vegetarian option
07 - 1 ball fresh mozzarella, sliced into thin strips
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 tbsp extra virgin olive oil
13 - Black pepper to taste
→ Wrappers
14 - 4 large nori sheets
→ Garnishes
15 - Balsamic glaze for drizzling
16 - Extra fresh basil leaves
# How to Make It:
01 - Rinse sushi rice under cold water until 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. Dissolve sugar and salt in rice vinegar in a small bowl. Fluff rice with a fork and stir in vinegar mixture. Cool to room temperature before assembling.
02 - While rice cools, slice prosciutto into strips, cut fresh mozzarella into thin strips, julienne roasted red bell peppers, and cut sun-dried tomatoes into thin strips. Keep fresh basil leaves and arugula leaves ready for assembly.
03 - Place a nori sheet on a bamboo sushi mat with shiny side down. With wet hands, spread a thin, even layer of cooled sushi rice over the nori, leaving a ¾-inch edge at the top. Arrange 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 bamboo mat to roll the sushi tightly away from you, applying gentle pressure. Seal the edge with a small amount of water. Repeat with remaining ingredients. Using a sharp, damp knife, slice each roll into 6 equal pieces for a total of 24 pieces.
05 - Arrange sushi pieces on a serving platter. Optionally drizzle with balsamic glaze and garnish with additional fresh basil leaves. Serve immediately at room temperature for best flavor and texture.
# Expert Tips:
01 -
- The way salty prosciutto and creamy mozzarella melt together still feels like discovering a secret combination nobody else has figured out yet
- Guests literally light up when they realize what theyre eating, turning ordinary appetizer hour into something theyll talk about for months
02 -
- Wet your hands thoroughly before handling rice every single time, or you will end up with rice glued to your fingers and no amount of scrubbing will save you
- The most common mistake is overstuffing the rolls, start with less filling than you think you need, you can always add more next time
03 -
- Toast your nori sheets over an open flame for ten seconds each before using, this one extra step makes an incredible difference in texture and flavor
- Invest in a proper sharp knife, trying to slice sushi with a dull blade will crush your beautiful rolls and nobody needs that frustration