Charcuterie Sushi Rolls Recipe

Introduction

Charcuterie sushi rolls offer a creative twist on traditional sushi by combining savory Italian meats and fresh ingredients into bite-sized delights. This no-cook recipe is perfect for entertaining or a fancy appetizer that’s quick to assemble.

Ingredients

• 6 pieces prosciutto
• 6 slices salami
• 2 tbsp basil pesto
• 1/2 cup roasted red peppers
• 1/3 cup sun-dried tomatoes
• 4 ounces burrata
• 2 handfuls fresh arugula
• Balsamic glaze, for drizzling

Instructions

1. Step 1: Lay plastic wrap on a cutting board. Arrange the prosciutto pieces on the plastic wrap, slightly overlapping each other. On one side of the prosciutto, layer the salami slices.
2. Step 2: Spread the basil pesto over the salami, then add the roasted red peppers and sun-dried tomatoes on top.
3. Step 3: Split the burrata and spread it along the same side as the other ingredients. Top the burrata with fresh arugula.
4. Step 4: Use the plastic wrap to help roll the layers tightly with the prosciutto on the outside. Slice the roll into sushi-like pieces.
5. Step 5: Drizzle balsamic glaze over the sliced rolls before serving.

Tips & Variations

• Use a sharp knife to slice the rolls cleanly without squishing the ingredients.
• Try swapping arugula for fresh basil or spinach for a different flavor.
• Add a sprinkle of crushed red pepper flakes for a subtle kick.
• Substitute burrata with fresh mozzarella if burrata is unavailable.

Storage

Store any leftover rolls tightly wrapped in plastic wrap in the refrigerator for up to 1 day. Consume quickly as fresh ingredients may lose texture. For best flavor and texture, enjoy immediately after preparation. If refrigerated, allow pieces to come to room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

They are best made fresh to maintain the texture of prosciutto and burrata, but you can prepare them a few hours ahead and keep them wrapped in the fridge.

What else can I use instead of balsamic glaze?

If you don’t have balsamic glaze, a drizzle of good-quality balsamic vinegar or a light honey-mustard sauce works well as an alternative.

Charcuterie Sushi Rolls Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

These Charcuterie Sushi Rolls combine the savory flavors of Italian cured meats with fresh basil pesto, roasted red peppers, sun-dried tomatoes, creamy burrata, and peppery arugula. Rolled tightly like sushi and finished with a sweet balsamic glaze drizzle, this no-cook appetizer delivers an elegant and flavorful twist perfect for entertaining or snacking.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 sushi-style pieces 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian Fusion

Ingredients

Scale 1x2x3x

Meats

• 6 pieces prosciutto
• 6 slices salami

Fillings & Spreads

• 2 tbsp basil pesto
• 1/2 cup roasted red peppers
• 1/3 cup sun-dried tomatoes
• 4 ounces burrata
• 2 handfuls fresh arugula

Finishing

• Balsamic glaze, for drizzling

Instructions

1. Prepare the base: Lay a sheet of plastic wrap on a cutting board. Arrange the 6 pieces of prosciutto on the plastic wrap, slightly overlapping to form a rectangle. On one side of the prosciutto layer, lay the 6 slices of salami, also slightly overlapping.
2. Add spreads and vegetables: Spread 2 tablespoons of basil pesto evenly over the salami. Next, layer 1/2 cup of roasted red peppers and 1/3 cup of sun-dried tomatoes on top of the pesto to create a flavorful base.
3. Layer the cheese and greens: Split the 4 ounces of burrata cheese and spread it evenly along the same side as the other ingredients. Then, add 2 handfuls of fresh arugula over the burrata to add freshness and texture.
4. Roll the sushi: Using the plastic wrap to help, start rolling the layered ingredients tightly into a log shape, with the prosciutto on the outside wrapping the fillings inside. Ensure the roll is firm and compact for clean slices.
5. Slice and serve: Remove the plastic wrap and slice the roll crosswise into “sushi-like” pieces. Arrange on a serving platter and drizzle balsamic glaze on top to finish with a sweet and tangy flavor.

Notes

• Use a sharp knife to slice the rolls cleanly without crushing the fillings.
• For best results, chill the rolled log in the refrigerator for 10-15 minutes before slicing to help it firm up.
• Substitute burrata with fresh mozzarella if unavailable.
• This recipe is perfect for an elegant appetizer or light snack without any cooking.

Keywords: charcuterie, sushi rolls, appetizer, no-cook, prosciutto, salami, burrata, basil pesto, roasted red peppers, sun-dried tomatoes, arugula