Italian (sushi) Futomaki

This is Mama Miche and today in my magic kitchen: Italian (Sushi) Futomaki

I want to state for the record that this is not by any stretch of the imagination, traditional sushi, which is rice, balls or rolls, with raw fish, vegetables, etc. The Americanized sushi menu items contain all kinds of ingredients that are both raw and not raw. This viral Italian sushi is similar to a specific type of sushi known as Futo Maki, the fat roll. This is Italian Futomaki, no cap, and to me, it's reminiscent of an Italian sub, hold the bread or an antipasti, rolled into a delightful mouthful of flavor.

You should make this and make your kitchen magic. MMMK! Let's eat.

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Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Rolling mat or plastic wrap

Ingredients

Makes 1 roll/ 2  servings

• 8 slices prosciutto (Note 1) 

• 6 slices salami

• 6 slices pepperoni 

• 1 tbsp Pesto 

• 1 burrata ball

• 1 tsp chopped sundried tomato 

• 1 tsp roasted red peppers (or piquillo or pimentos)

• 1 handful arugula 

• 1/4 cup  balsamic reduction 

• 1/2 tsp Twice Stolen Spice™

Directions

Prep Time: 10 minutes 

Prep

• Assemble all your ingredients

• Lay down plastic wrap, or cover the sushi mat in plastic wrap

• Lay down the prosciutto, overlapping 

• Lay down the salami and pepperoni

• Spread pesto

• Add sun-dried tomato and peppers

• Add arugula

• Break and spread burrata

• Sprinkle Twice Stolen Spice™

• Roll tightly

• Slice with a sharp knife

• Plate and drizzle balsamic glaze

Notes

1. Black Forest ham is also good, and you can roll any combination of cold cuts and cheese with some lettuce and customize it to suit your palette!