Italian sushi is the viral trend that swaps rice and nori for prosciutto and salami, and it earns every reshare. No cooking, no sushi mat, and no rice that falls apart the second you pick up a piece, just layers of cured meat rolled tight around a creamy mascarpone filling, sliced into clean rounds that hold their shape on the platter.<\/p>\n<\/figure>\n
We ran this one through the Girl Carnivore Meat Labs the way we test every viral recipe: build it as posted, then push on the parts that actually determine whether it works. Burrata runs, despite us loving it. And a single layer of prosciutto tears under a loaded filling, so we doubled the meat wall with salami and stiffened the mascarpone with parmesan. The result slices cleanly instead of collapsing into a pile of arugula.<\/p>\n<\/figure>\n
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\ud83d\udd2a Ingredients for Italian Sushi<\/h2>\n
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Prosciutto<\/strong>: thin sliced from the deli counter, not the pre-packaged kind, so it\u2019s pliable enough to roll without tearing<\/li>\n
Genoa salami<\/strong>: also thin sliced; adds backbone to the roll and a sharper bite than prosciutto alone<\/li>\n
Mascarpone<\/strong>: full-fat, at room temperature so it stirs smooth without lumps<\/li>\n
Parmesan<\/strong><\/li>\n
Arugula<\/strong><\/li>\n
Roasted red peppers:<\/strong> patted very dry; excess liquid is the number one reason a roll turns slippery<\/li>\n
Sun-dried tomatoes<\/strong>: patted dry and chopped; oil-packed work best for flavor<\/li>\n
Kosher salt and black pepper<\/strong><\/li>\n
Dried oregano<\/strong><\/li>\n
Olive oil and balsamic glaze<\/strong>: for the finishing drizzle<\/li>\n<\/ul>\n
Equipment<\/h3>\n
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Plastic wrap<\/strong><\/li>\n
A sharp knife<\/strong><\/li>\n<\/ul>\n<\/div>\n
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\ud83d\udcdd How to Make Italian Sushi<\/h2>\n\n
Mix the filling.<\/strong> Stir the mascarpone, parmesan, oregano, salt, and pepper together until completely smooth, with no streaks of cheese left.<\/li>\n
Build the meat base.<\/strong> Lay a large sheet of plastic wrap on a cutting board. Arrange half the prosciutto in a slightly overlapping rectangle, then layer the remaining slices over it in the opposite direction, this crosshatch is what keeps the roll from splitting later. Layer the salami over the prosciutto, leaving a small border around the edges.<\/li>\n
Spread the filling.<\/strong> Spread the mascarpone mixture in an even, thick layer over half of the meat.<\/li>\n
Add the produce.<\/strong> Add the arugula over the center of the mascarpone, then top with the roasted red peppers and sun-dried tomatoes. Keep everything tucked toward the center so the roll closes cleanly.<\/li>\n
Roll it tight.<\/strong> Starting from the long side, roll the meat up tightly, using the plastic wrap to lift and tuck as you go. Pull the plastic back as you roll so it doesn\u2019t get tucked inside the roll.<\/li>\n
Freeze to firm up.<\/strong> Wrap the finished roll tightly in plastic wrap and freeze for 15 minutes, until it feels firm to the touch, not hard, just firm enough to hold a clean slice.<\/li>\n
Slice and serve.<\/strong> Unwrap the roll and set it seam side down. Slice into even rounds with a sharp knife, wiping the blade clean between cuts if the cheese starts to smear. Arrange on a platter, garnish with parmesan, and finish with a drizzle of olive oil and balsamic glaze.<\/li>\n<\/ol>\n<\/div>\n<\/figure>\n
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\ud83d\udd04 Substitutions<\/h2>\n
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Cream cheese instead of mascarpone: works, but let it soften fully first, or the filling won\u2019t spread evenly<\/li>\n
Burrata instead of mascarpone: skip it here. It\u2019s the cheese most viral versions use, but it\u2019s too wet for a roll this size and will blow out your slices instead of holding a clean round<\/li>\n
Spicy soppressata instead of Genoa salami: adds real heat, same technique<\/li>\n
Baby spinach instead of arugula: milder flavor, same crunch<\/li>\n
Marinated artichokes instead of roasted red peppers: pat them very dry first, or you\u2019re back to the same slipping problem<\/li>\n<\/ul>\n<\/div>\n
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\ud83d\udca1 Meat Nerd Tips<\/h2>\n
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Mix the parmesan into the mascarpone instead of leaving it as garnish only.<\/strong> It thickens the filling and helps it hold its shape once sliced.<\/li>\n
Layer the prosciutto in opposite directions, not the same way twice.<\/strong> That crosshatch is what gives the base enough strength to hold the filling without tearing.<\/li>\n
Pat every wet ingredient dry before it goes in the roll.<\/strong> Roasted red peppers and sun-dried tomatoes both retain water, and that water is what makes a roll slide apart instead of holding a clean edge.<\/li>\n<\/ul>\n<\/div>\n<\/figure>\n
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\ud83c\udf7d\ufe0f What to Serve with Italian Sushi<\/h2>\n
Since this eats like an antipasto platter, keep the rest of the spread in the same lane.<\/p>\n<\/div>\n
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\ud83e\uddca Leftovers and Storage<\/h2>\n
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Store in an airtight container in the refrigerator for up to 2 days<\/li>\n
Keep pieces in a single layer if possible; stacking can smear the cut sides<\/li>\n
This one doesn\u2019t freeze or reheat. It\u2019s built to be sliced and served, not held long-term<\/li>\n<\/ul>\n<\/div>\n
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Your friends will either think your a genious or a little crazy but either way this recipe works! Prosciutto and salami rolled around a creamy mascarpone-parmesan filling with arugula, roasted red peppers, and sun-dried tomatoes, sliced into rounds and drizzled with balsamic glaze.<\/span><\/p>\n
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