Italian Sushi

Imagine thin, velvety slices of prosciutto — salty, silky, and delicate — rolled around tender little bundles of creamy burrata, peppery rocket leaves, sweet-tangy sun-dried tomatoes and a whisper of Parmesan. Each slice reveals a mosaic of textures: the prosciutto’s gentle chew, the burrata’s lush creaminess, the fresh snap of greens, and bursts of tomato sweetness. A final drizzle of rich balsamic vinegar adds a glossy, slightly sweet-acidic shine that ties all the flavours together. Served cold and sliced, this Italian Sushi feels light yet indulgent — a perfect appetizer for a dinner party, a chic snack for wine and good company, or a little treat when you just want something elegant yet effortless.

Ingredients

• 1 pack Italian proscuitto
  
• 1 burrata
  
• 20 g rocket leaves
  
• Around 10 pieces of sun dried tomatoes
  
• 10 g parmesan cheese
  
• Italian balsamic vinegar
  
• Salt
  
• Black pepper
  

Steps

1. Start by laying flat a big sheet of cling film
   
2. Lay out the prosciutto vertically
   
3. Then add washed rocket leaves at the bottom, leave out a small gap for rolling
   
4. Wipe of excess oil on the tomatoes and place on top of rocket leaves
   
5. Drain the burrata, tear it off and spread it across the roll evenly
   
6. Add grated cheese, as well as salt and pepper
   
7. Lastly, drizzle balsamic vinegar as wanted
   
8. Roll up the prosciutto tightly and cut into bite sizes
   
9. Drizzle more balsamic vinegar and enjoy!
   

Languages

Italienisches Sushi - Deutsch (German) version
sushi italiano - Española (Spanish) version
sushis italiens - Français (French) version
Sushi Italia - Bahasa Indonesia (Indonesian) version
Sushi italiano - Italiana (Italian) version
イタリアン寿司 - 日本語 (Japanese) version
이탈리아 스시 - 한국인 (Korean) version
ซูชิอิตาเลียน - แบบไทย (Thai) version
意大利寿司 - 简体中文 (Simplified Chinese) version
義大利壽司 - 香港繁體中文 (Traditional Chinese - Hong Kong) version