Italian Prosciutto and Salami Sushi Rolls are a fusion of Italian charcuterie and Japanese technique—fresh basil, creamy burrata, peppery greens, and sun-dried tomatoes get wrapped in rich prosciutto and zesty salami. These colorful, flavor-packed rolls are as easy to make as they are stunning on a platter, making them a total showstopper for parties, picnics, or fun family nights.
Why You’ll Love This Recipe
- No-Cook Magic: You can whip up these Italian Prosciutto and Salami Sushi Rolls in just 10 minutes—no stove or oven required!
- Beautiful Fusion: These rolls combine Italy’s finest ingredients with a playful sushi twist, making them as eye-catching as they are delicious.
- Crowd-Pleaser: Bite-sized and bursting with flavor, they’re perfect for impressing guests at gatherings or even upgrading your snack game.
- Customizable: The filling and toppings are super flexible, so you can tailor every roll to your favorite tastes or dietary needs.
Ingredients You’ll Need
You only need a handful of fresh, high-quality ingredients for homemade Italian Prosciutto and Salami Sushi Rolls. Every component adds something essential—creamy, crunchy, savory, and herbaceous notes all rolled into one irresistible bite.
- Prosciutto (7 slices): This classic, melt-in-your-mouth Italian ham forms the “nori” wrap and brings smoky, salty depth.
- Italian Salami (5-7 slices): Adds bold, peppery flavors and helps reinforce the roll for easy slicing.
- Fresh Basil (3-4 leaves): Gives the rolls a fresh, summery aroma. Tear or leave whole for a vibrant pop.
- Arugula or Spinach (1-2 cups): These greens offer a peppery bite or mellow backdrop—pick your favorite.
- Burrata (1 ball): Creamy, dreamy burrata brings luscious texture—spread it generously for maximum decadence.
- Sun-Dried Tomatoes (1/3 cup): Sweet-tart tomatoes contrast beautifully with the rich cheese and meats.
- Kosher Salt, Black Pepper, Oregano: Just a sprinkle brings all the flavors together and enhances freshness.
- Extra Virgin Olive Oil: A light drizzle delivers silkiness and Italian flair.
- Balsamic Glaze: For a sweet, tangy finish that elevates every bite.
Variations
The beauty of Italian Prosciutto and Salami Sushi Rolls is just how endlessly customizable they are! Don’t be afraid to swap ingredients or experiment to suit your mood, guests, or what’s in your fridge.
- Swap the Greens: Try peppery watercress, delicate baby kale, or even thinly sliced roasted peppers for a new twist.
- Use Different Cheeses: Mozzarella, goat cheese, or whipped ricotta can turn these into your own cheesy masterpiece.
- Add Veggies or Crunch: Julienne cucumber, roasted red peppers, or even thinly sliced fennel add bonus crunch and freshness.
- Make It Veggie: Skip the meat and use grilled eggplant, zucchini ribbons, or portobello mushrooms as the outer wrap for a vegetarian version.
How to Make Italian Prosciutto and Salami Sushi Rolls
Step 1: Build the Charcuterie “Nori”
Start by lining a cutting board with a sheet of parchment paper—this keeps everything tidy and makes rolling the sushi even easier. Lay the prosciutto slices parallel and slightly overlapping, forming a flat sheet. Repeat with the salami, making sure each slice covers gaps and helps hold everything together. This duo is your Italian answer to a sushi nori mat!
Step 2: Layer the Fillings
Lay fresh basil leaves right down the center of the prosciutto-salami sheet, so every roll gets a fragrant pop. Next, scatter a generous handful of arugula or spinach down the middle for fresh crunch and color. Sprinkle sun-dried tomatoes on top, then carefully tear open your ball of burrata and lavishly spread the creamy filling over that veggie layer. Don’t forget to season with a good pinch of salt, pepper, and oregano, then finish with a breezy drizzle of olive oil and balsamic glaze.
Step 3: Roll It Up Sushi-Style
Carefully start rolling up your layered creation from one short end, just like a traditional sushi roll. Use the parchment to help you lift and tuck as you go, keeping things snug but gentle so fillings don’t escape. Roll it tightly into a neat log, tucking in any stray greens as you work.
Step 4: Slice and Serve
With a sharp knife, gently cut your roll into 6-8 even pieces—each slice will show off those beautiful layers! Serve immediately, adding an extra swirl of balsamic glaze or a sprinkle of herbs if you’re feeling fancy. Get ready for lots of oohs and aahs!
Pro Tips for Making Italian Prosciutto and Salami Sushi Rolls
- Ultra-Fresh Burrata: For maximum creaminess and flavor, use burrata straight from the fridge and handle it gently when spreading—cold cheese is less likely to make your rolls soggy.
- Parchment Paper Power: Don’t skip the parchment lining; it helps roll things up tight and keeps the delicate meats from sticking or tearing.
- Slice with Confidence: Use a super-sharp serrated knife and wipe it between cuts for perfect rounds that show off those beautiful layers.
- Layer Order Matters: Placing greens below the cheese keeps them crisp, while keeping burrata directly on the tomatoes protects the roll from excess moisture.
How to Serve Italian Prosciutto and Salami Sushi Rolls
Garnishes
Garnish your Italian Prosciutto and Salami Sushi Rolls with extra ribbons of fresh basil, a delicate shower of microgreens, or even a dusting of lemon zest for a refreshing lift. A final flourish of balsamic glaze or a drizzle of high-quality olive oil adds both shine and flavor.
Side Dishes
These sushi rolls shine alongside a crisp green salad tossed with shaved fennel and citrus, or serve with grissini (Italian breadsticks) and a chilled glass of prosecco. A light antipasto platter or a medley of marinated olives makes the perfect Italian-style accompaniment.
Creative Ways to Present
Arrange your Italian Prosciutto and Salami Sushi Rolls on a rustic wooden board, staggered in rows for a sushi-bar feel. For special occasions, serve with decorative toothpicks or tiny forks for easy grabbing—don’t forget pretty little bowls of extra olive oil or balsamic glaze for dipping!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (they disappear fast!), transfer the rolls to an airtight container, separating layers with parchment paper so they don’t stick. Store in the fridge for up to 24 hours for freshest taste and optimal texture.
Freezing
It’s best not to freeze Italian Prosciutto and Salami Sushi Rolls, as the delicate meats and creamy burrata can change texture once thawed. These rolls are all about that fresh, luscious bite, so make and enjoy them the same day whenever possible.
Reheating
These are meant to be enjoyed chilled or at room temperature, so there’s no reheating necessary. If rolls have been refrigerated, let them sit out for 10-15 minutes before serving to let the flavors fully bloom.
FAQs
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Can I make Italian Prosciutto and Salami Sushi Rolls ahead of time?
Absolutely! You can assemble the rolls up to 4 hours ahead, store them covered in the fridge, and slice just before serving. For best texture, avoid letting them sit too long to prevent the greens from wilting or the meats from drying out.
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What’s the best way to prevent the rolls from falling apart?
Make sure your prosciutto and salami overlap well, and roll as tightly as possible without ripping the meats. The parchment paper helps a lot with keeping things together—don’t skip it! Also, chilling the roll before slicing can help firm everything up.
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Can I use other meats or cheeses in these sushi rolls?
Yes! Italian Prosciutto and Salami Sushi Rolls are super versatile. Swap in mortadella, capicola, or speck, and experiment with cheeses like mozzarella or goat cheese for fun flavor combinations.
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How long can Italian Prosciutto and Salami Sushi Rolls sit out at a party?
They’re happiest enjoyed within 2 hours at room temperature. If your gathering is outdoors on a warm day, serve them on a chilled platter to keep them fresh and safe to eat.
Final Thoughts
If you’re looking for a hands-down delicious, party-ready appetizer, Italian Prosciutto and Salami Sushi Rolls are guaranteed to impress. I hope you’ll roll up a batch soon—they’re as much fun to make as they are to eat, and you’ll love every savory, creamy, flavor-packed bite!
PrintSavory French Onion Sausage Rolls Recipe
Italian Sushi is a unique twist on traditional sushi, using Italian ingredients like prosciutto, salami, burrata, and sun-dried tomatoes to create a delicious and elegant appetizer.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6–8 pieces 1x
- Category: Appetizer
- Method: Rolling, Assembling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Prosciutto Roll:
- 7 slices prosciutto
Salami Roll:
- 5–7 slices Italian salami
Filling:
- 3–4 fresh basil leaves
- 1–2 cups arugula or spinach
- 1 ball of 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
- Prepare Prosciutto and Salami Rolls: Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Repeat the same with the salami.
- Assemble Filling: Add fresh basil leaves across the center of the prosciutto, top with arugula, sun-dried tomatoes, and burrata. Season with salt, pepper, and oregano. Drizzle with olive oil and balsamic glaze.
- Roll and Serve: Roll the prosciutto tightly over the filling, creating a log. Slice into pieces and serve with additional balsamic glaze.
Nutrition
- Serving Size: 1 piece
