Italian Sushi With Prosciutto and Mozzarella | CookOS

Italian Sushi

Name: Italian Sushi With Prosciutto and Mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 6 slices prosciutto; 1 cup arugula; 1 tbsp olive oil; 1 tbsp black truffle oil; 4 oz fresh mozzarella, sliced; salt, to taste; black pepper, to taste; 1/4 cup sun-dried tomatoes; 2 tbsp balsamic glaze, for drizzling

Italian Sushi is a no-cook appetizer that wraps prosciutto around creamy fresh mozzarella, peppery arugula, and tangy sun-dried tomatoes, finished with a balsamic glaze for rich, savory flavor.

🌍Italian 🏷️Italian sushi 🏷️Prosciutto 🏷️Appetizer 🏷️No-cook 🏷️Mozzarella

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

6 slices prosciutto
1 cup arugula
1 tbsp olive oil
1 tbsp black truffle oiloptional
4 oz fresh mozzarella, sliced
salt, to taste
black pepper, to taste
1/4 cup sun-dried tomatoes
2 tbsp balsamic glaze, for drizzling

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Instructions

1
Lay three slices of prosciutto down on a cutting board, slightly overlapping.
2
Lay three more slices on top, creating a solid rectangular base.
3
Add a generous amount of arugula down the center of the prosciutto.
4
Drizzle the arugula with olive oil or black truffle oil.
5
Arrange slices of fresh mozzarella in a line over the arugula.
6
Season with salt and pepper.
7
Top with sun-dried tomatoes.
8
Carefully roll the prosciutto up into a tight log.
9
Place the log on a sheet of plastic wrap and roll up tightly to seal and compress the roll.
10
Freeze for 15 minutes to help it firm up for slicing.
11
Once firm, remove the log from the plastic wrap.
12
Using a sharp knife, slice the log into eight even sections.
13
Arrange the pieces on a platter, drizzle with balsamic glaze, and serve.

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Tips & Notes

Pro tips

Pat arugula and sun-dried tomatoes dry before rolling to prevent excess moisture from making the prosciutto soggy.
Use room-temperature prosciutto—it's more pliable and less likely to tear when rolling compared to cold slices.
Layer ingredients in the same order on each slice for consistent rolls: mozzarella first, then arugula, then sun-dried tomatoes.
Drizzle balsamic glaze at the very end, just before serving, to maintain the prosciutto's texture and keep flavors bright.

Substitutions

Fresh mozzarella → burrata (creamier, though more fragile to roll)
Arugula → baby spinach or mixed greens (milder peppery note)
Sun-dried tomatoes → roasted red peppers or fresh basil (different acid profile)
Balsamic glaze → aged balsamic vinegar reduction or fig jam (sweeter, less tangy)

Storage & make-ahead

Store assembled rolls in an airtight container in the refrigerator for up to 4 hours; drizzle with balsamic glaze immediately before serving. Do not freeze.

Common Questions

Can I make Italian Sushi ahead of time?

Yes—assemble the rolls up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add the balsamic glaze just before serving to prevent sogginess.

What's the best way to slice fresh mozzarella for these rolls?

Use a sharp knife dipped in hot water and wipe between cuts. Cut mozzarella into thin strips about 1/4 inch thick so they roll easily without tearing the prosciutto.

Can I substitute prosciutto with another cured meat?

Yes—speck, pancetta, or serrano ham work well. Use thinly sliced deli turkey for a milder flavor, though it lacks prosciutto's saltiness.

How do I prevent the rolls from falling apart?

Arrange prosciutto slices with slight overlap before adding fillings, and roll tightly from one end. Chill for 10 minutes after rolling to help them set.

Is this recipe vegetarian-friendly?

No, it contains prosciutto. For a vegetarian version, omit the prosciutto and wrap the mozzarella, arugula, and tomatoes in large basil or lettuce leaves instead.