Italian Sushi Recipe with Prosciutto and Burrata

Name: Italian Sushi
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 7 slices prosciutto; 5-7 slices Italian salami; 3-4 fresh basil leaves; 1-2 cups arugula or spinach; 1 ball burrata; 1/3 cup sun-dried tomatoes; to taste kosher salt; to taste black pepper; to taste oregano; to taste extra virgin olive oil; to taste balsamic glaze

By:

Ruby Bennett

Published:

September 25, 2026

Jump to Recipe·Print Recipe

Italian Sushi

Italian sushi takes everything you love about a charcuterie board and makes it handheld. Thin slices of prosciutto and salami stand in for the seaweed, creamy burrata takes the place of rice, and a few bright fillings do the rest of the work.

You roll it into a log, slice it into rounds, and serve it on a platter that looks like you spent an afternoon on it.

You did not. It takes about ten minutes and there is no cooking involved. The first time I brought this to a backyard birthday, the platter was empty before the grill was even lit. That is the kind of appetizer this is.

Jump to:

Italian Sushi Is the Party Appetizer You Didn’t Know You Needed

Think about the last party you hosted. Was there a moment when you needed one more thing on the table and you had no time and no oven space? Italian sushi solves that problem.

It is a no cook appetizer built from prosciutto, Italian salami, burrata, arugula, sun dried tomatoes, and fresh basil, finished with a drizzle of balsamic glaze. Ten minutes from fridge to platter. No stove, no oven, no stress.

What makes it work is the contrast in every single bite:

Italian Sushi, Italian Sushi Is the Party Appetizer You Didn't Know You Needed

Salty cured meat wrapping the outside
Creamy burrata in the center
Peppery arugula and fresh basil for lift
Sweet and chewy sun dried tomatoes
Tangy balsamic glaze tying it all together

And yes, the name is about the shape. Nobody is putting raw fish on your charcuterie board. It is Italian flavors in a sushi roll format, sliced into rounds that guests can pick up with their fingers.

Serve it at a holiday gathering, a wine night, a game day spread, or a potluck where you want to be the person everyone talks to by the snack table. It also happens to be naturally gluten free, which means it works for guests with different dietary needs without you making a separate plate.

Ingredients Notes + Substitutions

Here is the mental model that makes this recipe click. Every sushi component has a stand in.

Prosciutto and salami replace the seaweed wrapper. Thin, salty, and flexible enough to roll.
Burrata replaces the rice. It is the creamy center, and it also acts as the glue that holds the whole log together.
Arugula or spinach adds freshness and a little bite.
Fresh basil brings the classic Italian note. Three or four leaves is plenty.
Sun dried tomatoes add sweet, chewy richness that balances all that salt.
Olive oil and balsamic glaze finish the roll and give it that glossy finish.

No burrata in the store? Use mozzarella, goat cheese, or ricotta. Goat cheese brings tang, ricotta brings lightness, and fresh mozzarella brings that milky stretch. Any soft, spreadable cheese will do the job.

Italian Sushi, Ingredients Notes + Substitutions

Keep the prosciutto as the outer wrapper if you want the roll to hold its shape. The salami layer is where you can get creative.

How To Roll It

This is the part people worry about, and it is genuinely easier than it sounds. The rolling technique is the whole trick. You want a tight log that stays together when you slice it.

Here is how it goes:

Lay the prosciutto slices parallel to each other on a parchment lined cutting board, overlapping the edges so they form one sheet.
Layer the salami on top the same way.
Spread the burrata over the surface, leaving about a half inch border around the edges so it does not squirt out when you roll.
Add the basil, arugula, and sun dried tomatoes in an even line across the center.

Now the important part. Roll from the long edge, not the short edge. Rolling from the long side gives you more layers and a much tighter roll. Rolling from the short side gives you a fat, floppy bundle that falls apart.

As you roll, tuck everything in with your fingertips and keep each piece of prosciutto connected to the next one. The burrata spreads as you go and acts like glue. Press gently, roll firmly, and keep going until you have a long log.

Use a sharp knife to slice into one inch rounds. A dull knife will drag and crush the roll. If a piece will not hold its shape, push a toothpick straight through the center and serve it that way. Nobody at the party will mind. They will be too busy eating.

How to Make Italian Sushi

The whole method comes down to four moves: layer, fill, roll, slice.

Layer overlapping prosciutto and salami as your base. Fill it with basil, arugula, sun dried tomatoes, torn burrata, a pinch of salt, pepper, and oregano, plus a drizzle of olive oil and balsamic. Roll it tightly from the long edge. Cut it into 6 to 8 even pieces and serve right away with more balsamic glaze.

Prep time is 10 minutes. Total time is 10 minutes. That is not a typo. There is nothing to cook, nothing to chill, and nothing to wait for.

Slice it a little thicker than you think you should. Thinner rounds look elegant but they tip over and leak. One inch rounds stand up on a platter and hold their filling.

Make Ahead and Serving

You can absolutely do some of this ahead of time. Here is the rule that matters.

Assemble the roll, keep it whole, and refrigerate it. Wrap it tightly in plastic wrap and it will hold for up to two hours before serving. Then slice it right before you set it out.

Do not slice it and then refrigerate it. The cut edges dry out fast, and dried out burrata is a sad thing. Slice fresh, serve fresh.

Serving ideas that work every time:

On its own as a passed appetizer
On a charcuterie board next to cured meats and cheeses
With crusty baguette slices or crackers for scooping
Beside a bowl of good olives and a dish of extra balsamic glaze

For drinks, a light prosecco or a crisp white wine is the easy match. The bubbles cut through the richness of the burrata and keep everything feeling fresh.

One practical note for warm weather parties: keep the platter in the shade or inside until you are ready to serve. Burrata likes it cool.

Tips & Variations

Once you have made this once, you will start improvising. Here are the swaps that work best.

Prep ahead: Assemble a few hours in advance, wrap it tight, and slice just before serving.
Cheese swaps: Goat cheese, ricotta, fresh mozzarella, or a spreadable herbed cheese all work in place of burrata.
Add ins: Chopped olives, roasted red peppers, artichokes, toasted pine nuts, roasted garlic, or a drizzle of hot honey.
Meat swaps: Prosciutto cotto, capicola, or Italian ham can join or replace the salami.

A word of caution on add ins. Everything you put inside has to survive being rolled and sliced. Chunky, wet ingredients like big pieces of roasted pepper will push their way out. Chop them small and pat them dry first.

Hot honey is my favorite upgrade. It brings a slow warmth that plays really well against the salty prosciutto and the creamy cheese.

Ingredients

This makes enough for 4 servings as an appetizer.

7 slices prosciutto
5 to 7 slices Italian salami
3 to 4 fresh basil leaves
1 to 2 cups arugula or spinach
1 ball burrata
1/3 cup sun dried tomatoes
Kosher salt, black pepper, and oregano, to taste
Extra virgin olive oil, to taste
Balsamic glaze, to taste

Instructions

Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.
Add the fresh basil leaves across the center of the prosciutto so they span all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly over the tomatoes. Sprinkle with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.
Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to the next. Continue rolling tightly, like a sushi roll, until you have a long log. Cut into 6 to 8 even pieces and serve right away with more balsamic glaze.

That is the entire recipe. Three steps, ten minutes, one very good platter.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. They will not look as pretty on day two, but they still taste great.

Cheese options: Goat cheese, ricotta, fresh mozzarella, or a sprinkle of parmesan can stand in for the burrata.

Deli meat options: Prosciutto, Italian ham, capicola, or cured ham all work.

Extra topping ideas: Roasted red peppers, chopped olives, artichokes, toasted pine nuts, or a drizzle of honey.

Make it once for a crowd and it becomes the thing people ask you to bring. Keep the prosciutto on the outside, keep the roll tight, and slice it fresh.

Recipe details

Detail	Value
Prep time	10 minutes
Total time	10 minutes
Servings	4
Method	No cook

Nutrition from the source recipe, per 2 rolls: 130 calories, 6 g carbohydrates, 6 g protein, 10 g fat, 3 g saturated fat, 1 g fiber, 4 g sugar, 358 mg sodium, and 18 mg cholesterol.

FAQs

What is Italian sushi made of?

Italian sushi is made of thinly sliced prosciutto and salami that act as the wrapper, with a creamy center of burrata cheese. The filling also includes fresh basil leaves, arugula or spinach, and sun-dried tomatoes, all seasoned with salt, pepper, oregano, olive oil, and balsamic glaze.

How do you make Italian sushi?

To make Italian sushi, overlap slices of prosciutto and salami on parchment paper, then layer basil, arugula, sun-dried tomatoes, and spread burrata on top. Season the fillings, drizzle with olive oil and balsamic glaze, then roll tightly from the long edge into a log and slice into 6 to 8 pieces. Serve immediately with more balsamic glaze.

Can Italian sushi be made ahead of time?

Yes, you can assemble the prosciutto log up to two hours before serving and keep it wrapped tightly in plastic wrap in the refrigerator. However, do not slice the roll in advance, as the cut edges will dry out quickly. For best texture, slice and serve the pieces just before serving.

Can I use different fillings for Italian sushi?

Yes, you can substitute the burrata with soft cheeses like fresh mozzarella, goat cheese, or ricotta. You can also add ingredients such as chopped olives, roasted red peppers, artichokes, toasted pine nuts, or a drizzle of honey, while keeping prosciutto as the outer wrapper for best results.