Do you love sushi and have given it up, or considered giving it up, because of the high carbs? content. Join the club; I gave up sushi when I adopted a low-carb lifestyle. That was until I discovered Italian Sushi. Yes, I know it isn’t “real” sushi or even close to real sushi, but it’s fun to pretend I’m eating sushi when I pop one of these delicious bites into my mouth.
If you can’t even consider this sushi, then forget the sushi part of the name and think of this Italian Sushi Recipe as a fun, fresh appetizer and a great conversation starter.
Me: Did you try the sushi? My guest: No, I must have missed it. Where is it? I love sushi.” Me: It’s over here. Guest: No way that’s not sushi. Me: I know, but it’s a roll, and it’s delicious; give it a try. Guest, ok, gingerly taking a bite. What, this is great. Me, laughing: Bon Appetite.
I love how this recipe takes classic Italian ingredients and presents them in a playful sushi-inspired roll, that’s also low carb. Win-Win.
Key Takeaways:
Our Italian Sushi Recipe is a no-cook appetizer featuring prosciutto, burrata, arugula, sun-dried tomatoes, and basil rolled into bite-sized pinwheels.
It’s naturally gluten-free and perfect for entertaining or casual gatherings.
The combination of creamy cheese, salty cured meats, and fresh greens creates a balanced flavor profile that appeals to many palates.
Rolling the ingredients tightly and chilling the roll before slicing helps maintain clean, beautiful pieces.
This recipe offers a creative way to enjoy Italian antipasto flavors in a shareable, visually appealing form.
Overview:
Italian Sushi Recipe is a creative twist on traditional antipasto, transforming classic Italian ingredients into an appetizer that looks as good as it tastes. Using thin slices of prosciutto and salami as the wrapper, the roll is filled with creamy burrata, peppery baby arugula, sun-dried tomatoes, and fresh basil leaves. Once rolled and chilled, it’s sliced into neat pinwheels and finished with a drizzle of balsamic glaze and olive oil. The result is a flavorful, no-cook dish that’s easy to prepare and perfect for sharing.
This recipe combines simple, high-quality ingredients in a way that is unexpected and fun. After all food should be both nourishing and fun to eat.
Recent Health Research
A comprehensive review by the Harvard T.H. Chan School of Public Health highlights how the Mediterranean diet — rich in protein like burrata, salami, and prosciutto, fresh greens, and extra virgin olive oil — supports heart health and reduces inflammation. I want to note that the salami and prosciutto are cured meats and, as such, should be enjoyed on occasion. This eating pattern has been linked to a significant decrease in cardiovascular disease risk and overall mortality, thanks in part to its emphasis on healthy fats and plant-based foods.
Our Italian Sushi Recipe fits perfectly within this approach. The prosciutto and salami provide satisfying protein and flavor, while fresh arugula and basil add antioxidants and vitamins. The drizzle of extra virgin olive oil and balsamic glaze contributes beneficial fats and antioxidants, making this appetizer a delicious way to enjoy Mediterranean-inspired nutrition.
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Why This Italian Sushi Recipe Feels Like Home
A Flavorful Feast: Italian Sushi and Refreshing Pair
Italian Sushi Recipe
Equipment
Ingredients
- 8 thin prosciutto slices
- 4 thin Italian salami slices
- 8 ounces burrata, torn into small pieces
- 0.5 cups sun-dried tomatoes in oil, sliced thin
- 20 fresh basil leaves
- 1 ½ cups baby arugula (or baby spinach)
- 3 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- ½ tsp black pepper
- ½ tsp flaky sea salt
Instructions
- Lay a sheet of parchment paper on a cutting board. Arrange 8 thin prosciutto slices and 4 thin Italian salami slices, slightly overlapping, in a rectangle to form a solid sheet. Add the greens: Scatter the baby arugula (or baby spinach) evenly over the meat, leaving a small border at the far edge.
- About a third of the way up from the bottom edge, layer torn burrata 8ounces burrata, torn into small pieces, sun-dried tomato 0.5 cups sun-dried tomatoes in oil, sliced thin, and basil leaves 20 fresh basil leaves.
- Using the parchment paper to help, lift the bottom edge and roll snugly away from you into a log, tucking the filling in as you go. Twist the ends of the parchment paper to seal.
- Chill the wrapped roll in the fridge to firm up before slicing. Slice into pinwheels: Unwrap and, with a sharp, damp knife, slice into 6-8 pinwheel pieces, wiping the blade between cuts for clean edges.
- Arrange the pieces on a platter. Drizzle with 3 tablespoons balsamic glaze and 2 tablespoons extra virgin olive oil, then sprinkle with 0.5 teaspoons black pepper and 0.3teaspoons flaky sea salt. Serve immediately.
Video
Notes
Nutrition
Italian Sushi Recipe FAQ Section
Can I make the Italian sushi recipe ahead of time?
What can I substitute for burrata if I can’t find it?
Is this recipe suitable for gluten-free diets?
How do I keep the roll from falling apart?
Can I add rice to make it more like traditional sushi?
Final Thoughts
Disclaimer:
While I am a doctor, I am not your doctor. Any advice that you read here is for educational purposes only. Before you make any lifestyle changes to your diet, exercise, sleep, or medications, please discuss them with your doctor to make sure they are right for you.
