Italian Japanese Fusion Sushi (Print Version)

Creative fusion of Italian ingredients wrapped in sushi style with prosciutto, fresh mozzarella, and basil for unique appetizers or main course.

# What You'll Need:

→ Sushi Rice Base

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt

→ Italian Fillings and Toppings

06 - 8 slices prosciutto (grilled zucchini for vegetarian option)
07 - 1 ball fresh mozzarella, thinly sliced into 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 tablespoons extra virgin olive oil
13 - Black pepper to taste

→ Wrappers and Garnishes

14 - 4 large nori sheets
15 - Balsamic glaze for drizzling (optional)
16 - Extra fresh basil leaves for garnish

# Steps:

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, keep covered, and let stand for 10 minutes. Dissolve sugar and salt in rice vinegar. Fluff rice with a fork and thoroughly incorporate the vinegar mixture. Cool to room temperature before assembling.
02 - While rice cools, slice prosciutto into manageable strips. Cut fresh mozzarella into thin sticks. Julienne the roasted red bell pepper and sun-dried tomatoes. Wash and dry fresh basil leaves and arugula. Keep all components separated and ready for assembly.
03 - Place a nori sheet on a bamboo sushi mat with shiny side facing down. Moisten hands and spread an even, thin layer of sushi rice over the nori, leaving a ¾-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 with olive oil and sprinkle with black pepper.
04 - Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to maintain compact shape. Seal the edge with a small amount of water. Repeat process with remaining ingredients. Using a sharp, damp knife, slice each roll into 6 equal pieces, wiping the blade clean between cuts.
05 - Arrange sushi pieces on a serving platter. Optionally drizzle with balsamic glaze and add fresh basil leaves as garnish. Serve immediately while rice remains at room temperature for optimal texture and flavor.

# Expert Tips:

01 -
  • The way creamy mozzarella melts against the crisp nori is something you didn't know you needed until now
  • Friends will literally beg you to make these for every gathering once they taste the prosciutto and basil combination
02 -
  • Wet hands are non negotiable for working with sushi rice or you will end up with a sticky disaster
  • The rice needs to reach room temperature before rolling or it will steam the nori and make it soggy
03 -
  • Toast the nori sheets over an open flame for 3 seconds per side to enhance their natural flavor
  • Place a small piece of plastic wrap between your rolling mat and the nori for easier cleanup

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