Italian Sushi

“TikTok made me do it.” Nine times out of ten these days, that’s what I tell my family when I present them with a new dinner item. This Italian sushi recipe one example. I couldn’t pinpoint who posted it first, but there are several iterations of the same intriguing concept: something that looks like traditional sushi but certainly doesn’t taste like it, since you won’t find any fish, rice or seaweed in the recipe.

Italian sushi is assembled, rolled and sliced just like maki (rolled sushi). To make it, you overlap thin slices of prosciutto and Genoa salami in layers (which does the same job as nori) to hold all the delectable filling inside once rolled. Then you arrange an assortment of Italian antipasto platter ingredients—pesto, roasted red peppers, burrata and sun-dried tomatoes—over the cured meats and roll them up tightly into a log.

When sliced and drizzled with a sweet, sticky balsamic glaze, Italian sushi can be a fun, shareable lunch or a colorful, crowd-pleasing appetizer you can tote to your next gathering with friends.

Ingredients for Italian Sushi

• Cured meats: A duo of prosciutto and Genoa salami acts as a flexible outer shell that rolls easily and holds its shape well.
• Pesto: You can use store-bought pesto or homemade pesto for this recipe. It adds fresh flavor to the Italian sushi while also serving as a binding agent, helping hold the roll together.
• Asparagus: The shape of asparagus lends itself well to being rolled up. It also adds a vibrant green hue and a satisfying crunch.
• Roasted red peppers: You can grab a jar from the supermarket or try your hand at making homemade roasted peppers.
• Sun-dried tomatoes: For the best taste, choose julienned sun-dried tomatoes packed in oil (rather than those packaged in a vacuum-sealed bag); they won’t require soaking.
• Parmesan cheese: Grating your own cheese from the block will give you the best flavor. Alternatives to Parmesan include Asiago, Romano or Grana Padano.
• Burrata: If you haven’t yet hopped on the burrata train, this is one of the best burrata recipes to get you started. It adds cooling, creamy contrast to the other sharp, salty and tangy flavors.
• Arugula: A handful of arugula adds more green color to each slice, plus the feeling of freshness and a subtle peppery bite.
• Black pepper: Black pepper simply seasons the filling without overpowering the other flavors.
• Balsamic glaze: Most supermarkets sell balsamic glaze these days, making it an ultra-convenient garnish. If you can’t find it, try making the glaze from this creamy polenta recipe.

Directions

Step 1: Arrange the cured meats

On a clean surface, lay down a 12-inch square piece of plastic wrap on a large cutting board. Arrange the prosciutto slices on top of the plastic, slightly overlapping. Next, arrange the salami slices on top of the prosciutto, overlapping them slightly to create a 4×3-inch grid.

Editor’s Tip: Properly overlapping the prosciutto and salami slices is key to ensuring the “sushi” does not split or leak filling when it’s rolled. Overlap the slices by at least 1/2 inch for the best results.

Step 2: Add pesto

Evenly spread the pesto over the meat slices, leaving a 1/2-inch border around the edges.

Step 3: Line up the veggies

Next, in a straight line down the middle, arrange the asparagus spears, and top them with roasted red peppers and julienned sun-dried tomatoes.

Step 4: Finish it with cheese, arugula and pepper

Top the vegetables with Parmesan, followed by torn pieces of burrata. Mound the arugula on top of the cheese and sprinkle it with freshly ground black pepper.

Step 5: Roll the Italian sushi tightly

Use the plastic wrap to lift the edge nearest to you up and over the filling. Next, use your hands to tightly roll the “sushi” into a log. Use the plastic as you go to guide the roll and give it a uniform shape. Remove the plastic wrap.

Step 6: Slice the roll and drizzle it with balsamic glaze

Use a sharp knife to slice the Italian sushi. Use a sawing motion with gentle pressure until you’re through the first layer of prosciutto and salami, then press down firmly to cut cleanly through the log. Arrange the pieces on a platter and drizzle them with balsamic glaze. Serve the Italian sushi immediately.

Italian Sushi Variations

• Try different cheeses: For a cleaner appearance, replace the burrata with slices of fresh mozzarella. If you don’t like fresh mozzarella, you can make Italian sushi with regular mozzarella, provolone or fontina that you’ve cut into long sticks. In a pinch, high-quality string cheese cut into long strips would also work nicely.
• Experiment with other fillings: Add or swap in other antipasto-style ingredients. Pepperoni, halved cherry tomatoes, chopped baby spinach, giardinara, ripe olives, marinated artichoke hearts, grilled zucchini, red onions, pepperoncini or fresh basil are just some ideas to consider.

How to Store Italian Sushi

Store leftover Italian sushi in an airtight food storage container and keep refrigerated.

How long does Italian sushi last?

Italian sushi is best enjoyed within 24 hours of being prepared. After a day, the arugula will wilt, and the filling may become soggy.

Italian Sushi Tips

How do you make clean slices of Italian sushi?

For the neatest slices, wrap the roll tightly in storage wrap and place it in the freezer for 30 to 45 minutes to firm up the fillings. Remove the storage wrap and use a bread knife to slice the Italian sushi for best results.

What else can you serve with Italian sushi?

To make it a meal, pair this Italian sushi recipe with a bowl of minestrone soup or a fresh salad with homemade Italian vinaigrette. If you want to serve it with other appetizers, try zucchini fries, air-fryer calamari or toasted ravioli.