Fresh Mozzarella Italian Sushi
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8 oz. Galbani® Fresh Mozzarella Cheese, cut into thin strips, julienne-style
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8 slices prosciutto
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1 cup baby arugula
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8 sun-dried tomatoes, sliced
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5 Sicilian green olives, sliced
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6 artichoke hearts
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Extra virgin olive oil
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Balsamic glaze
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12x12 sheet of parchment paper/plastic wrap
Place parchment paper or plastic wrap on counter and very lightly rub a little olive oil on it. This will serve as a base to help the prosciutto slide when rolling it into the sushi roll. Place slices of prosciutto one by one on the paper in a row, slightly overlapping the next piece to form the outer part of the sushi roll.
Next, add a handful of baby arugula along the center of the roll and add the sun-dried tomatoes, olives, artichokes, mozzarella, and a drizzle of olive oil.
Tightly roll the prosciutto, wrapping it horizontally to form the sushi roll around the other ingredients inside. Then roll it on the flat parchment paper/plastic wrap a bit more, to tighten and secure it even more. Finally, slice the roll into bite size sushi pieces, plate, and finish with a drizzle of balsamic glaze.
Chef Tip: You can use thinly sliced salami or ham in place of the prosciutto, if preferred. Also add some ginger and wasabi on the side for true sushi flare.
-
8 oz. Galbani® Fresh Mozzarella Cheese, cut into thin strips, julienne-style
-
8 slices prosciutto
-
1 cup baby arugula
-
8 sun-dried tomatoes, sliced
-
5 Sicilian green olives, sliced
-
6 artichoke hearts
-
Extra virgin olive oil
-
Balsamic glaze
-
12x12 sheet of parchment paper/plastic wrap
Place parchment paper or plastic wrap on counter and very lightly rub a little olive oil on it. This will serve as a base to help the prosciutto slide when rolling it into the sushi roll. Place slices of prosciutto one by one on the paper in a row, slightly overlapping the next piece to form the outer part of the sushi roll.
Next, add a handful of baby arugula along the center of the roll and add the sun-dried tomatoes, olives, artichokes, mozzarella, and a drizzle of olive oil.
Tightly roll the prosciutto, wrapping it horizontally to form the sushi roll around the other ingredients inside. Then roll it on the flat parchment paper/plastic wrap a bit more, to tighten and secure it even more. Finally, slice the roll into bite size sushi pieces, plate, and finish with a drizzle of balsamic glaze.
Chef Tip: You can use thinly sliced salami or ham in place of the prosciutto, if preferred. Also add some ginger and wasabi on the side for true sushi flare.