Appetizers

Italian Sushi Prosciutto Burrata

Name: Italian Sushi Prosciutto Burrata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-Japanese Fusion
Ingredients: Sushi rice; Prosciutto; Burrata cheese; Nori sheets; Basil leaves; Olive oil; Salt; Pepper

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Italian sushi meets Italian antipasto in this playful, elegant roll. Thin slices of prosciutto pair with creamy burrata, fresh basil, and glossy sushi rice wrapped in nori for a bite that is salty, rich, and bright. The texture is a lovely contrast — soft burrata, silky rice, delicate prosciutto and a slight sea crunch from the nori. If you enjoy burrata pairings, try it alongside a simple tomato side like roasted tomatoes with burrata for a full Italian-Japanese fusion spread.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~400 kcal
Protein: ~15 g
Carbohydrates: ~34 g
Fat: ~17 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~800 mg

Why Make This Italian Sushi Prosciutto Burrata

This recipe is a fun, surprising twist on sushi that brings classic Italian flavors to a familiar format. It’s quick to assemble, needs no special cooking skills, and delivers strong contrasts in taste and texture — salty prosciutto, creamy burrata, fragrant basil, and slightly vinegared sushi rice all wrapped in nori. It makes a light dinner, party snack, or an elegant appetizer. The aroma of warm rice and fresh basil is inviting, and the first bite melts in your mouth thanks to the burrata.

How to Make Italian Sushi Prosciutto Burrata

Below you’ll find a clear sequence to build these rolls. Work gently with the burrata so it keeps its soft center. Chill the burrata briefly if you prefer firmer slices for easier rolling.

Ingredients:

Sushi rice
Prosciutto
Burrata cheese
Nori sheets
Basil leaves
Olive oil
Salt
Pepper

Directions:

Step 1: Preparation

Cook sushi rice according to package instructions and let it cool. Rinse and drain the rice if directed, then cook with the correct water ratio. Spread the cooked rice on a tray to cool faster if needed. Keep a bowl of water nearby to wet your fingers so the rice won’t stick when you spread it.

Step 2: Mixing

Lay out a nori sheet on a bamboo sushi mat. Using wet hands, spread a thin, even layer of cooled sushi rice over the nori, leaving about a 1-inch space at the top edge so the roll can seal. Pat the rice gently — don’t mash it.

Step 3: Cooking

Arrange slices of prosciutto and small pieces of burrata in a line across the center of the rice. Add fresh basil leaves and a light drizzle of olive oil, then sprinkle with a pinch of salt and freshly ground black pepper. Take care with the salt because prosciutto is already salty.

Step 4: Finishing

Roll the sushi tightly using the bamboo mat to shape it, pressing gently to create a compact roll. Slice into bite-sized pieces with a sharp, wet knife to prevent sticking. Serve the slices on a platter with extra olive oil or a light balsamic glaze for drizzling.

How to Serve Italian Sushi Prosciutto Burrata

Serve warm or at room temperature. Place pieces on a platter and garnish with extra basil leaves and a tiny drizzle of good olive oil or aged balsamic. These rolls work well as an appetizer for a dinner party, a light lunch with a salad, or as part of a tapas-style board. Pair with a crisp white wine, Prosecco, or a light rosé to balance the richness.

How to Store Italian Sushi Prosciutto Burrata

Short term: Store assembled rolls in an airtight container in the refrigerator for up to 24 hours. Cover tightly with plastic wrap to keep rice from drying out. Best eaten the same day.
Leftovers: If you have leftover components, store rice, prosciutto, and burrata separately. Rice will keep in the fridge in an airtight container for up to 3 days. Burrata is best used within 24 hours of opening.
Freezing: Do not freeze burrata or assembled rolls — texture will suffer.

Expert Tips for Perfect Italian Sushi Prosciutto Burrata

Cool the rice: Make sure rice is cool or just warm before spreading — hot rice can melt burrata and make rolling messy.
Wet your hands and knife: Keep your hands and the knife wet to prevent rice from sticking.
Use small burrata pieces: Tear the burrata into small pieces rather than using a whole ball slice; this keeps the roll from overfilling.
Balance salt: Since prosciutto is salty, taste a small piece before adding extra salt.
Slice cleanly: Wipe the knife between cuts for neat slices.
Roll gently: Press evenly with the mat to create a tight roll without squeezing out the filling.

Delicious Variations

Caprese-style: Replace prosciutto with thinly sliced cherry tomatoes and add a balsamic reduction drizzle.
Vegetarian: Swap prosciutto for grilled zucchini or roasted red pepper strips.
Spicy kick: Add a thin smear of chili oil or a few slices of pickled jalapeño for heat.
Herb mix: Mix basil with torn mint or arugula for a peppery, bright flavor.
Citrus touch: Add lemon zest into the rice or a few drops of lemon juice on the burrata for brightness.

Frequently Asked Questions

Q: Can I use mozzarella instead of burrata?
A: Yes. Fresh mozzarella works well if you want firmer texture. Burrata gives a creamier center, but mozzarella is easier to roll and slice.

Q: How do I stop the burrata from making the roll soggy?
A: Pat burrata lightly on paper towel to remove excess liquid and use smaller pieces. Cool rice before assembly so the cheese does not melt.

Q: Can I make these ahead for a party?
A: Assemble shortly before serving for best texture; you can cook and cool rice and pre-slice prosciutto and burrata in advance. Roll and slice up to 1 hour before serving, keeping rolls covered and chilled.

Q: What kind of nori should I buy?
A: Look for shiny, full-sized sushi nori sheets sold in grocery stores. Toasted nori adds a pleasant aroma and slightly crisp texture.

Q: Is there a vegan version of this recipe?
A: For a vegan option, replace burrata with a creamy cashew cheese and swap prosciutto for marinated, thin-roasted mushrooms or smoked carrot “bacon.”

Q: How do I prevent rice from sticking to the sushi mat?
A: Cover the mat with plastic wrap before placing the nori, or keep the mat lightly damp to prevent sticking.

Q: What serving size is reasonable for one person?
A: Plan about 6–8 bite-sized slices per person as an appetizer, or a full roll (8–10 slices) as a light meal.

Conclusion

This Italian Sushi Prosciutto Burrata is an easy, elegant fusion dish that brings bright basil, silky burrata, and salty prosciutto into a fun sushi roll format. It’s quick to make, impressive to serve, and full of satisfying textures and flavors — perfect for casual dinners or entertaining. For more inspiration on combining burrata with seasonal ingredients, see this Italian Sushi inspiration from What Molly Made. Enjoy making it — and have fun sharing these savory, creamy bites with friends.