Italian Japanese Fusion Creation (Printable Version)
Creative fusion combining classic Italian flavors with sushi rolling techniques for impressive party bites.
# What You 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)
07 - 1 ball fresh mozzarella, thinly sliced
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 (optional)
15 - Balsamic glaze
16 - Extra fresh basil leaves
# How-To:
01 - Rinse the sushi rice under cold water until the 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. In a small bowl, dissolve sugar and salt in rice vinegar. Fluff the rice with a fork and stir in the vinegar mixture. Cool to room temperature.
02 - While rice cools, prepare all fillings — slice prosciutto, mozzarella, roasted pepper, and sun-dried tomatoes; keep fresh basil and arugula ready.
03 - Place a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 2 cm edge at the top. Lay 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 mat to roll the sushi tightly away from you. Seal the edge with a little water. Repeat with remaining ingredients. With a sharp, damp knife, slice each roll into 6 pieces.
05 - Arrange on a platter. Optionally drizzle with balsamic glaze and garnish with fresh basil. Serve immediately.
# Expert Tips:
01 -
- The way the balsamic glaze hits the warm rice creates this sweet tangy moment that people talk about weeks later
- You can prep everything ahead and assemble right before guests arrive which means less stress and more time with people
02 -
- Wet your hands thoroughly before spreading rice or it will stick to everything and make you want to give up
- Let your knife heat up under hot water between slices for cleaner cuts that dont squash the rolls
03 -
- Toast your nori sheets over an open flame for 3 seconds per side to bring out a nutty flavor
- Tuck a few capers inside each roll for bursts of briny brightness