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Italian Sushi (Prosciutto & Mozzarella Rolls)

A viral no-cook appetizer featuring prosciutto and salami rolled around fresh mozzarella and arugula, drizzled with balsamic glaze. The perfect low-carb party snack.
Print Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Italian, Keto
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Meat Wrapper
  • 6-8 slices prosciutto thinly sliced
  • 8-10 slices salami Genoa or Milano
Filling
  • 2 cups baby arugula fresh
  • 8 oz fresh mozzarella log or balls, or burrata
  • 0.25 cup sun-dried tomatoes chopped, oil-packed
Toppings
  • 2 tbsp balsamic glaze thick, for drizzling
  • 1 tbsp olive oil extra virgin

Equipment

  • Parchment paper
  • Sharp knife
  • Cutting board

Method
 

  1. Lay out a large sheet of parchment paper. Arrange prosciutto slices vertically, overlapping them slightly to form a rectangle base.
  2. Layer the salami slices on top of the prosciutto.
  3. Spread the fresh arugula evenly over the meats. Place the mozzarella or burrata in a line across the bottom edge.
  4. Sprinkle sun-dried tomatoes and drizzle a small amount of balsamic glaze inside.
  5. Using the parchment paper to help, lift the bottom edge and roll the meats tightly around the cheese (like rolling sushi). Peel back the paper as you roll.
  6. Wrap the finished log tightly in the parchment or plastic wrap. Twist ends to seal.
  7. Refrigerate for at least 30 minutes to firm up the roll.
  8. Unwrap and slice into 1-inch rounds. Arrange on a platter and drizzle with extra balsamic glaze and olive oil.

Notes

Ensure you chill the roll, otherwise it will fall apart when slicing. Use a very sharp knife for clean cuts.