Italian Sushi

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

7 slices prosciutto

5-7 slices Italian salami

3-4 fresh basil leaves

1-2 cups arugula (or spinach)

1 ball of burrata

1/3 cup sun-dried tomatoes

Kosher salt (black pepper, and oregano to taste)

Extra virgin olive oil to taste

Balsamic glaze to taste

Directions

Line a cutting board with parchment paper. Lay the slices of prosciutto down parallel to each other, making sure the edges overlap. Then do the same with the salami.

Then, add the leaves of fresh basil across the center of the prosciutto so that it spans all seven pieces. Add the arugula on top. Arrange the sun dried tomatoes on top, then tear open the ball of burrata and spread it evenly on top of the sun dried tomatoes. Sprinkle it with salt, pepper, and oregano to taste. Finally, drizzle with olive oil and balsamic vinegar.

Starting at the long edge, wrap the prosciutto up and over the filling, doing your best to keep each piece of prosciutto connected to one another. Continue to roll it tightly, like a sushi roll, until you have a long log. Cut into 6-8 even pieces and serve right away with more balsamic glaze.

Nutrition

• Serving Size: 2 rolls
• Calories: 130 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.02 g
• Cholesterol: 18 mg
• Sodium: 358 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 6 g