Italian-style Sushi Rolls

Ingredients

This Italian-style sushi recipe uses Italian ingredients such as prosciutto, mozzarella, and basil, instead of the traditional Japanese ingredients. The sushi rolls are also served with a balsamic glaze, which adds a sweet and tangy flavor to the dish. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 4 slices of prosciutto 4 slices of prosciutto
• 4 slices of fresh mozzarella cheese 4 slices of fresh mozzarella cheese
• 1/4 cup (10g) fresh basil leaves 1/4 cup (10g) fresh basil leaves
• Balsamic glaze, for serving Balsamic glaze, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 7g (3g saturated)
• Carbohydrates: 54g (3g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice in cold water until the water runs clear.
2. 2.
   In a medium saucepan, combine the rice and water and bring to a boil.
3. 3.
   Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
4. 4.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar has dissolved.
5. 5.
   Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir to combine.
6. 6.
   Lay a sheet of nori seaweed on a sushi mat or a piece of plastic wrap.
7. 7.
   Spread a thin layer of the rice over the nori, leaving a 1-inch border at the top.
8. 8.
   Place a slice of prosciutto, a slice of mozzarella, and a few basil leaves on top of the rice.
9. 9.
   Roll the sushi tightly, using the mat or plastic wrap to help you.
10. 10.
    Repeat with the remaining ingredients.
11. 11.
    Slice the sushi rolls into 1-inch pieces and serve with balsamic glaze.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch.
• Nori seaweed — Use fresh nori seaweed for the best flavor and texture.
• Prosciutto — Choose a high-quality prosciutto for the best flavor.
• Mozzarella — Use fresh mozzarella for the best texture.
• Balsamic glaze — Make your own balsamic glaze by simmering balsamic vinegar and sugar until thickened.

Tips & Tricks

• Wet your hands with water before handling the sushi rice to prevent it from sticking.
• Use a sharp knife to slice the sushi rolls into even pieces.
• Serve the sushi rolls with pickled ginger and wasabi for an authentic Japanese touch.
• Substitute the prosciutto with smoked salmon for a different flavor.
• Add avocado or cucumber for extra texture and flavor.

Serving advice

Serve the Italian-style sushi rolls as an appetizer or a light lunch. Garnish with fresh basil leaves and a drizzle of balsamic glaze.

Presentation advice

Arrange the sushi rolls on a platter and garnish with fresh basil leaves. Serve with a small bowl of balsamic glaze for dipping.