Go Back
–+ servings
Italian Charcuterie Sushi Rolls

Italian Charcuterie Sushi Rolls for a Flavorful Twist

Experience the delightful fusion of flavors with Italian Charcuterie Sushi Rolls, a visually stunning no-bake appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 rolls
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap
  • 10 slices Prosciutto Ensure slices overlap slightly for better structure.
  • 5 slices Salami Thinly sliced for easier rolling.
For the Filling
  • 1/2 cup Basil Pesto Tomato pesto can be used as a substitute.
  • 1/2 cup Roasted Red Peppers Slice them thin to help with rolling.
  • 1/4 cup Sun-Dried Tomatoes Drain any excess oil before using.
  • 1 cup Burrata Can be swapped for fresh mozzarella or ricotta.
  • 1 cup Arugula Spinach can be used as a substitute.
For Serving
  • 2 tablespoons Balsamic Glaze Drizzle over the finished rolls for a tangy sweetness.

Equipment

  • cutting board
  • Spatula
  • Sharp Knife
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Lay a sheet of plastic wrap on a clean cutting board.
  2. Overlap prosciutto slices on the plastic wrap to form a rectangular base.
  3. Place a layer of thinly sliced salami at one end of the prosciutto base.
  4. Spread a layer of basil pesto over the salami.
  5. Distribute thinly sliced roasted red peppers and sun-dried tomatoes on top of the pesto.
  6. Tear burrata into smaller chunks and spread over the veggies, then add arugula.
  7. Carefully roll the mixture tightly using the plastic wrap as a guide.
  8. Slice the roll into sushi-like pieces and drizzle with balsamic glaze before serving.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 5gProtein: 12gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 720mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 8mg

Notes

Store tightly wrapped in plastic wrap in the fridge for up to 1 day, or freeze for up to 1 month. Serve cold or at room temperature.

Tried this recipe?

Let us know how it was!