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Chopsticks hold a piece of prosciutto-wrapped italian sushi filled with greens and cheese over a plate with more appetizers and a small bowl of dark dipping sauce.
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Italian Sushi

Your friends will either think your a genious or a little crazy but either way this recipe works! Prosciutto and salami rolled around a creamy mascarpone-parmesan filling with arugula, roasted red peppers, and sun-dried tomatoes, sliced into rounds and drizzled with balsamic glaze.
Prep Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8 servings (about 2 slices per person)
Calories: 126kcal
Author: Dee Broughton

Ingredients

For the Italian Sushi

  • 8-10 thin slices prosciutto
  • 6-8 thin slices Genoa salami
  • 6 ounces mascarpone cheese
  • 1/4 cup grated Parmesan plus more for garnish
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 packed cup arugula
  • 1/3 cup roasted red peppers patted dry and sliced into strips
  • 1/4 cup sun-dried tomatoes patted dry and chopped
  • olive oil for drizzle
  • balsamic glaze for drizzle

Instructions

Mix the Filling

  • Stir the mascarpone, Parmesan, oregano, salt, and pepper together until smooth.
    A white plate with a small mound of mascarpone cheese mixed with other ingredients, with a wedge of grated Parmesan and a cheese grater nearby on a light-colored surface.

Build the Meat Base

  • Lay a large sheet of plastic wrap on a cutting board. Arrange half the prosciutto in a slightly overlapping rectangle, then layer the remaining slices over it in the opposite direction. Layer the salami over the prosciutto, leaving a border around the edges.
    Slices of salami arranged in a rectangle on over other meats and plastic wrap.

Add the Filling

  • Spread the mascarpone mixture in an even layer over half of the meat. Top with arugula, then the roasted red peppers and sun-dried tomatoes, keeping the filling tucked toward the center.
    A wooden board with overlapping salami, arugula, and chopped sun-dried tomatoes layered over plastic wrap, ready to be rolled.

Roll

  • Roll the meat up tightly from the long side, using the plastic wrap to lift and tuck as you go, pulling the wrap back so it doesn't get rolled inside.
    An Italian sushi rolled in plastic wrap is placed on a wooden cutting board.

Freeze

  • Wrap the roll tightly in plastic wrap and freeze for 15 minutes to firm up for slicing.
    Italian sushi wrapped in a tight log in cling wrap is placed on a wooden cutting board.

Slice and Serve

  • Unwrap and place seam side down. Slice into even rounds with a sharp knife, wiping the blade between cuts. Arrange on a platter, garnish with Parmesan, and drizzle with olive oil and balsamic glaze.
    Sliced prosciutto-wrapped Italian sushi roll on a wooden cutting board next to a large knife.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Use a very sharp knife (a dull blade presses the roll down and pushes the filling out instead of cutting cleanly).

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 210mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 0.4mg