Name: TAO Uptowns Prosciutto Mozz "Sushi" Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 slices thinly sliced prosciutto; 8 oz fresh mozzarella (small bocconcini or a single ball); 2 tbsp Italian flat-leaf parsley (optional for color/texture); 1 tsp lemon zest; 3 tbsp arborio rice (short-grain); 1 cup vegetable or chicken stock; 1 tbsp white wine (optional); 1 tsp butter; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbsp extra virgin olive oil; 1 tbsp balsamic glaze (store-bought or reduced balsamic); 1 tsp toasted sesame seeds (optional for visual sushi nod); 2 tbsp microgreens or thinly sliced basil (optional garnish)

Method

Prosciutto Rolls

Prepare mozzarella

If using a single ball of fresh mozzarella, pat dry and slice into 12 long thin strips roughly the length of the prosciutto slices. If using bocconcini, halve or quarter pieces so each prosciutto slice will wrap one piece.

Assemble prosciutto

Lay one prosciutto slice flat on a work surface. Sprinkle a pinch of lemon zest and a few leaves of chopped parsley along the center. Place one mozzarella strip on top near one end and, using your fingers, roll the prosciutto tightly around the mozzarella to form a cigar-shaped piece. Repeat for remaining slices. Place rolls seam-side down on a plate.

Rice Layer (risotto-style binding)

Cook arborio rice

In a small saucepan over medium heat, add butter and 1 tablespoon white wine (if using). Toast 3 tablespoons arborio rice for 1 minute, stirring continuously until it becomes slightly translucent at the edges. Add 1 cup warmed stock and a pinch of salt. Reduce heat to low and simmer, stirring frequently, until rice absorbs most liquid and becomes sticky and creamy, 12–15 minutes. Remove from heat and season with 1 tsp salt and 1 tsp black pepper. Let cool slightly until it is warm but manageable.

Form rice layer

Once the arborio rice is sticky and slightly cooled, spread a thin layer (about 1 tablespoon) along the top of each prosciutto-wrapped mozzarella roll, pressing gently so the rice adheres to the prosciutto. The rice acts as the 'sushi rice' exterior. Work quickly while rice is tacky; if rice cools and hardens, warm gently for a few seconds.

Roll Finish & Garnish

Finish and plate

Place rice-coated rolls seam-side down. Drizzle 1 tablespoon extra virgin olive oil lightly over the rolls, then use a squeeze bottle or spoon to add 1 tablespoon balsamic glaze in thin lines across the rolls. Sprinkle 1 teaspoon toasted sesame seeds and scatter microgreens or torn basil leaves on the plate for color.

Serve

Serve the Prosciutto Mozz "Sushi" immediately at room temperature as an appetizer. Each roll is best eaten within 30 minutes of assembly to preserve prosciutto texture and mozzarella creaminess.

Prosciutto Mozz "sushi" Recipe