Ingredients:
1 cup Arborio rice (or sushi rice)
2 tbsp balsamic vinegar
6–8 slices of prosciutto
1/2 cup cream cheese or mascarpone
Fresh basil leaves
Sun-dried tomatoes (chopped)
Roasted red bell peppers (optional)
Olive oil
Instructions:
1. Cook the Rice:
Cook the Arborio rice according to package instructions. Once cooked, let it cool slightly and mix in the balsamic vinegar.
2. Prepare the Filling:
In a bowl, mix cream cheese with chopped sun-dried tomatoes and a few torn basil leaves.
3. Assemble the Sushi:
Lay a sheet of plastic wrap on a bamboo sushi mat (or just use the wrap).
Place 2–3 slices of prosciutto side by side to form a rectangle.
Spread a thin layer of rice over the prosciutto.
Add a strip of the cheese mixture along one edge.
Optionally, add a thin slice of roasted red pepper.
Roll tightly using the plastic wrap to help form the shape.
4. Chill and Slice:
Chill the roll for 15–20 minutes in the fridge, then slice into bite-sized pieces.
5. Serve:
Drizzle with a bit of olive oil and garnish with fresh basil or grated parmesan.
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