Italian Sushi

Total Time Prep: 20 min. Cook: 15 min.
Yield 12 pieces
Test Kitchen Approved
This Italian sushi uses the technique for making sushi rolls, but tastes more like an antipasto platter.

Ingredients

  • 3 ounces thinly sliced prosciutto
  • 1-1/2 ounces thinly sliced hard salami
  • 3 tablespoons prepared pesto
  • 3 fresh asparagus spears, trimmed
  • 3 roasted sweet red peppers, drained, cut into strips
  • 1/4 cup julienned oil-packed sun-dried tomatoes, drained
  • 2 tablespoons shredded Parmesan cheese
  • 4 ounces burrata cheese, torn into pieces
  • 1/4 cup fresh arugula
  • 1/4 teaspoon freshly cracked pepper
  • 2 tablespoons balsamic glaze

Directions

  1. Place a 12-in. square piece of plastic wrap on a large cutting board. Arrange the prosciutto slices in the center of the plastic wrap, slightly overlapping. Arrange the salami slices on top of the prosciutto, overlapping slightly to create a 4x3-in. grid.
  2. Evenly spread the pesto over the salami, leaving 1/2-in. space around the edges. In a straight line down the middle, arrange the asparagus spears. Top with roasted red peppers and sun-dried tomatoes. Top with Parmesan and pieces of torn burrata. Mound the arugula on top and sprinkle with freshly cracked black pepper.
  3. To roll, use the plastic wrap to lift the nearest edge over the top of the filling; tightly roll into a log, using the plastic to help guide the roll to create a uniform shape. Remove the plastic wrap.
  4. Use a sharp knife in a sawing motion to cut into sushi rolls. Arrange on a platter; drizzle with balsamic glaze to serve.

Nutrition Facts

1 serving: 324 calories, 21g fat (8g saturated fat), 52mg cholesterol, 1132mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 17g protein.

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