Name: Italian Sushi Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Italian-Japanese Fusion
Ingredients: 1 cup cooked Arborio or sushi rice; 1 tablespoon white vinegar; 1/4 teaspoon salt; 4 large zucchini slices or 4 nori sheets; 1/2 cup basil pesto; 4 mozzarella sticks or 1/2 cup shredded mozzarella; 1/2 cup roasted red pepper, sliced; 1/4 cup chopped sun-dried tomatoes; 1 tablespoon olive oil; Balsamic glaze for drizzle (optional)

Jump to Recipe

It all started in my tiny Texas kitchen, one school night when my youngest son, Mateo, declared: “Mom, I want sushi—but not the raw kind.” I knew exactly what he meant. As someone who’s spent time in Tokyo kitchens and trattorias in Florence, I’ve always believed food isn’t about choosing between cultures—it’s about blending them in soulful, surprising ways. That night, Italian Sushi Rolls were born: a no-raw-fish, family-friendly, flavor-packed creation that rolled together creamy mozzarella, sun-dried tomatoes, basil, and seasoned rice into one satisfying bite.

Italian Sushi Rolls aren’t just a novelty. They’re a celebration of adaptability—of taking traditional Japanese technique and infusing it with the heart of Italian comfort. No seaweed, no wasabi burn, no raw fish. Just fresh, familiar ingredients layered and rolled in ways that make you smile. If you’ve ever wished sushi could taste like your favorite Italian appetizer—or if your kids run screaming from anything labeled “sashimi”—this is your new weeknight favorite.

Whether you’re new to sushi-making or just looking to shake things up with a little mozzarella magic, this recipe invites you to play, layer, roll, and feed the people you love. And that, in the FlippyRecipes kitchen, is what it’s all about.

What Is Italian Sushi?

At first glance, “Italian sushi” might sound like a contradiction. But in my kitchen, it’s a happy marriage of two food cultures that hold equal space in my heart.

Italian Sushi Rolls are essentially rolled appetizers inspired by sushi techniques—minus the raw fish and seaweed, plus a good dose of Italian soul. Instead of traditional ingredients like tuna, nori, or pickled daikon, think:

Seasoned sushi-style rice (made with vinegar and a hint of lemon zest)
Slices of beef bresaola or turkey (instead of prosciutto or ham)
Soft mozzarella or burrata
Roasted red peppers, basil, olives, or sun-dried tomatoes
A light drizzle of balsamic glaze or olive oil

Wrapped, sliced, and served like maki rolls, these bites look like sushi but taste like your favorite Italian antipasto board—rolled up into something elegant, easy, and downright irresistible.

In my days working in a small trattoria near Bologna, we often made “involtini”—little rolls of cured meat, cheese, and vegetables. This recipe brings that spirit to the table but with a nod to the Japanese precision I learned in Tokyo, where knife skills and balance reign supreme.

The result? A no-raw-fish, crowd-pleasing, picnic-ready roll that’s kid-approved and fancy enough for guests.

Why You’ll Love These Italian Sushi Rolls

No raw fish, no stress – Perfect for sushi skeptics or little eaters who prefer their meals cooked and familiar.
All the flavor, none of the fuss – Ready in under 30 minutes with simple ingredients from your fridge or pantry.
Customizable for every craving – Swap in roasted veggies, dairy-free cheese, or lean turkey—endless possibilities.
Beautiful presentation – These rolls look like they took hours, but you don’t need a bamboo mat or sushi knife to make magic.
A global mashup that works – It’s sushi with an Italian passport—bold, savory, and rolled with soul.

Who It’s For

Parents looking for a fun, packable lunch or after-school snack
Home cooks who love the idea of sushi but not the ingredients
Entertainers who want to wow guests without raw fish
Kids who like finger food, creamy cheese, and mild flavors
Anyone seeking new fusion recipes that feel comforting and fresh

When to Make It

On a weeknight when dinner needs to feel fun but fast
For movie night grazing or game-day platters
Packed into bento boxes, lunchboxes, or picnic baskets
As a creative appetizer for guests
Anytime you’re craving sushi’s vibe without its intensity

Tips for Making the Best Italian Sushi Rolls

Italian Sushi Rolls might look fancy, but they’re incredibly forgiving—especially with these tips straight from my own trial-and-error kitchen (and a few from a charming sous-chef in Milan who taught me to never underestimate the power of lemon zest).

1. Get the Rice Right

You don’t need Japanese sushi rice—but you do need short-grain. Arborio works beautifully thanks to its sticky texture. Cook it just until tender, season with a little rice vinegar, olive oil, and lemon zest, and let it cool before rolling. Warm rice can melt your cheese and make your rolls sloppy.

2. Use Soft, Sliceable Fillings

Mozzarella logs, burrata, provolone, or even dairy-free creamy options work best. Stay away from crumbly cheeses or anything too hard—your roll will fall apart when slicing.

3. Layer, Don’t Overstuff

Like sushi, balance is everything. Lay your meat or veggie base first, spread a thin layer of rice, then add your central fillings. Too much and you’ll struggle to roll. A roll should be tight, not bursting at the seams.

4. Wrap Tight, Slice Clean

Plastic wrap is your friend. Use it to help roll everything tightly, then chill the roll for 10 minutes before slicing with a damp, sharp knife. This trick saved me on the night of my daughter’s birthday when I was slicing twenty rolls for her sleepover party.

5. Dip Smart

Skip soy sauce—it overpowers the Italian flavors. Try balsamic glaze, lemon olive oil, or a whipped ricotta dip instead. One reader even drizzled pesto and called it “the best sushi I’ve ever had.”

How to Make Italian Sushi Rolls

If you’ve ever rolled a wrap, folded a burrito, or stacked a lasagna, you’ve got the skills to make Italian Sushi Rolls. This recipe is less about strict rules and more about layering flavor with love, using whatever’s fresh, simple, and sitting in your fridge.

Here’s the basic idea:

Lay your base – Thin slices of cured meat like bresaola or turkey breast form the outer layer (think seaweed in sushi).
Spread the seasoned rice – Press cooked and cooled arborio rice across the surface—just enough to cover without overfilling.
Add the flavor – A strip of mozzarella, roasted peppers, basil leaves, or olives runs through the center.
Roll it up – Use plastic wrap or parchment to roll everything tight, sushi-style. Chill to help it set.
Slice and serve – A damp, sharp knife creates clean, show-stopping pieces that look like sushi but taste like Italy.

Think of this recipe as a template. Once you’ve tried it once, you’ll start inventing your own flavor combos. (My current favorite? Burrata, basil, sun-dried tomato, and a drizzle of lemon-garlic olive oil.)

Ingredients for Italian Sushi Rolls

This recipe makes about 16–20 bite-sized pieces, depending on how thick you slice. Feel free to double the batch—they go fast!

For the Rice:

1 cup uncooked Arborio rice (or any short-grain rice)
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon extra virgin olive oil
½ teaspoon lemon zest (optional but brightens the flavor)
¼ teaspoon sea salt

For the Fillings:

6–8 slices beef bresaola, turkey, or chicken breast (uncured and nitrate-free preferred)
1 ball (8 oz) fresh mozzarella, cut into thin strips
(sub: dairy-free cheese or soft provolone)
4–5 basil leaves, whole
¼ cup roasted red peppers, sliced into strips
(sub: sun-dried tomatoes or grilled zucchini)
2 tablespoons black olives, pitted and chopped (optional)

For Dipping or Drizzle:

1 tablespoon balsamic glaze (store-bought or homemade)
1 tablespoon lemon olive oil (or plain EVOO + lemon juice)

Optional Add-Ons:

A few arugula leaves for peppery bite
A sprinkle of Italian seasoning or cracked pepper
Shredded carrots or cucumbers for crunch

✅ Pork-free note: This recipe contains no prosciutto or ham. Use halal turkey, beef-based meats, or plant-based deli slices for pork-free diets.

Step-by-Step Instructions for Italian Sushi Rolls

No sushi mat required—just a clean surface, a little plastic wrap, and a sharp knife. Here’s how to roll like a pro:

Step 1: Cook the Rice

Rinse 1 cup Arborio rice under cold water until the water runs clear.
In a pot, add rice and 2 cups of water. Bring to a boil, then reduce to a simmer and cover.
Cook for 15–18 minutes until tender and sticky. Remove from heat, fluff with a fork.
Stir in 2 tbsp rice vinegar, 1 tbsp olive oil, lemon zest, and salt. Let it cool completely.

Sarah’s Tip: Spread the rice out on a plate to speed up cooling—don’t skip this, or your rolls may fall apart!

Step 2: Lay Out the Base

On a sheet of plastic wrap, arrange 3–4 overlapping slices of bresaola, turkey, or chicken to form a rectangle about 6 x 8 inches.

Step 3: Add Rice and Fillings

Spread a thin, even layer of cooled rice over the meat, leaving a ½-inch border at the top edge (this helps it seal).
Lay your fillings—mozzarella, roasted peppers, basil, and olives—across the lower third of the rice.

Step 4: Roll It Up

Using the plastic wrap to guide you, roll the base up over the fillings, jelly-roll style, tucking and tightening as you go.
Once rolled, twist the ends of the plastic wrap like a candy wrapper. Chill in the fridge for at least 10–15 minutes.

Step 5: Slice and Serve

Unwrap the chilled roll. With a sharp knife dampened with water, slice into 1-inch thick pieces.
Arrange on a platter. Drizzle with balsamic glaze or lemon olive oil.

Serving tip: Add fresh basil on top for a pop of green and aroma. Kids love dipping these in ranch or whipped ricotta!

For People with Diabetes: Sugar Substitutes

Yes, you can enjoy Italian Sushi Rolls while watching your blood sugar.

While the recipe uses rice vinegar (which may contain a small amount of sugar), you can swap it with apple cider vinegar or white vinegar with a touch of monk fruit sweetener or allulose to mimic the flavor of sushi rice without spiking blood sugar.

Safe sugar-free alternatives:

Monk fruit
Stevia (liquid or powdered)
Erythritol
Allulose

Avoid: Honey, agave syrup, or maple syrup — these have a higher glycemic index and can affect blood sugar levels.

Tip: Keep the portion size moderate, and pair your rolls with a protein-packed dip (like whipped ricotta or Greek yogurt pesto) to further balance the carbs.

Tools You’ll Need for Italian Sushi Rolls

The beauty of Italian Sushi Rolls is that they don’t require fancy sushi gear. Just a few everyday kitchen tools will set you up for success:

Medium saucepan with lid – for cooking the rice evenly.
Mixing bowl – to season and cool the rice.
Plastic wrap or parchment paper – to help roll everything tightly.
Sharp chef’s knife or serrated knife – essential for clean slices (damp the blade between cuts).
Cutting board – wide enough to roll comfortably.
Small spoon or spatula – for spreading the rice without sticking to your hands.
Serving platter – because presentation makes them irresistible.

Optional but helpful: A bamboo sushi mat wrapped in plastic wrap, if you already own one. But don’t worry—it’s not necessary for success.

You Must Know

Arborio rice doubles as sushi rice. Its natural starchiness makes it just sticky enough to roll, so you don’t need a trip to a specialty market.
Plastic wrap is your best tool. Forget sushi mats—plastic wrap helps keep everything tight, neat, and sliceable.
It tastes like antipasto, looks like sushi. Guests are always surprised when the familiar flavors of mozzarella, basil, and peppers pop in a bite that looks like maki.

Top Tips for Perfecting Italian Sushi Rolls

Cool the rice fully before spreading. Warm rice will melt the cheese and make rolling messy.
Keep your knife damp. Dip it in water between slices to prevent rice from sticking and tearing the roll.
Roll, then chill. Even 10 minutes in the fridge firms up the roll for picture-perfect slicing.
Balance salty and creamy. If you’re using bresaola or turkey (naturally salty), pair it with mild cheese like mozzarella or burrata for harmony.
Think color. Add bright fillings—like roasted red peppers or basil—for rolls that pop on a platter.

Storing and Reheating Tips

Refrigeration: Store leftover Italian Sushi Rolls in an airtight container, layered with parchment paper to prevent sticking. They’ll stay fresh for up to 2 days.
Avoid sogginess: Keep any drizzle (balsamic glaze, olive oil) separate until serving. Add it fresh before eating.
Reheating (if needed): These rolls are best chilled or at room temp, but if you prefer them warm, microwave slices for 10–15 seconds—just enough to soften the cheese without drying the rice.
Lunchbox tip: Wrap rolls tightly in plastic wrap, then foil, to keep their shape until lunchtime.

Helpful Notes

Rice choices: Arborio is ideal, but sushi rice or even short-grain brown rice works too. Long-grain (like basmati) won’t hold together.
Cheese swaps: If mozzarella feels too mild, try provolone or even a dairy-free cheese spread for creaminess.
Meat-free option: Use grilled zucchini slices or roasted eggplant as the base instead of bresaola or turkey for a vegetarian version.
Make ahead: Assemble, wrap tightly in plastic wrap, and refrigerate for up to 6 hours before slicing. Great for parties.
Serving idea: Pair with small dipping bowls of pesto, balsamic glaze, or whipped ricotta for an antipasto-meets-sushi vibe.

Tips from Well-Known Chefs

Lidia Bastianich (Italian-American legend) often reminds home cooks to “let ingredients speak for themselves.” When making Italian Sushi Rolls, keep flavors clean—don’t over-season the rice or drown the rolls in sauce. The simplicity is what makes them shine.
Giada De Laurentiis emphasizes balance: “Fresh herbs are the heartbeat of Italian food.” Adding basil, arugula, or even a touch of oregano brings a garden-fresh lift to these rolls.
Masaharu Morimoto (Iron Chef and sushi master) teaches that sushi is about precision and respect for ingredients. Apply the same care when slicing—sharp knives and small, deliberate cuts will make your rolls look professional.

Common Mistakes to Avoid

Using the wrong rice. Long-grain rice (like jasmine or basmati) won’t stick and will crumble apart. Stick with Arborio or short-grain.
Rolling while the rice is warm. Warm rice melts cheese and makes everything messy. Always cool it first.
Overfilling. More isn’t better here. If you add too many fillings, the roll won’t close or slice neatly.
Skipping the chill. Rolling and slicing right away often leads to broken, squashed pieces. Ten minutes in the fridge works wonders.
Using a dull knife. A sharp, slightly damp blade is essential for clean, sushi-style slices.

FAQs About Italian Sushi Rolls

1. What is in Italian sushi?

Yes—Italian sushi typically includes seasoned rice, cured meats (like beef bresaola or turkey), mozzarella or burrata cheese, and Italian vegetables such as roasted peppers, basil, or olives. Instead of soy sauce, it’s often paired with balsamic glaze or olive oil.

2. What are the different types of sushi rolls?

There are several classic Japanese sushi roll styles:

Maki – rice and filling wrapped in seaweed.
Uramaki – rice on the outside, nori inside.
Temaki – cone-shaped hand rolls.
Nigiri – pressed rice topped with fish.
Futomaki – thick rolls with multiple fillings.
Italian sushi rolls fall under a fusion style—borrowing rolling techniques but swapping ingredients.

3. Is Italian rice the same as sushi rice?

No—Italian rice (like Arborio) isn’t exactly the same as sushi rice, but it works beautifully. Both are short-grain and have higher starch content, making them sticky enough to roll. Arborio is widely available and perfect for home cooks making Italian sushi.

Conclusion: Bringing Italy and Japan to Your Table

Food has always been my way of connecting cultures, people, and generations. Italian Sushi Rolls are proof that you don’t have to choose between tradition and creativity—you can have both in one joyful bite. They look like sushi, taste like antipasto, and invite everyone at the table (even the pickiest kids) to try something new and comforting at once.

When I made these rolls for my daughter’s sleepover years ago, I didn’t expect them to become a family staple. Now, they’re a reminder that recipes don’t have to be complicated to be soulful—they just have to be shared.

So grab some rice, mozzarella, and a handful of basil leaves, and roll up a little fun tonight.

Kelly Merritt