Italian Sushi Fusion Dish (Print version)
Classic Italian ingredients wrapped sushi-style for creative fusion bites.
# Ingredient List:
→ 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, sliced into thin 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 tbsp extra virgin olive oil
13 - Black pepper, to taste
→ Wrappers
14 - 4 large nori sheets
→ Garnishes
15 - Balsamic glaze (optional)
16 - Extra basil leaves for garnish
# How To Make It:
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 Advice:
01 -
- The salty prosciutto and creamy mozzarella create an incredible richness you never knew sushi could have
- Your guests will talk about this dish long after the party ends because it is pure conversation starter material
02 -
- Room temperature rice is essential because warm rice will make the nori soggy and difficult to work with
- A sharp knife that has been dampened with water is the difference between clean slices and a smashed mess
03 -
- Toast the nori sheets briefly over an open flame for 10 seconds to enhance their nutty flavor
- Keep a small bowl of vinegar water nearby to dip your fingers in while working with the sticky rice