Italian Sushi

A creative fusion of sushi and traditional Italian flavors, combining fresh ingredients with delightful texture.

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Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice with water. Cook according to your rice cooker instructions or bring to a boil, then reduce heat and simmer for 15 minutes, until water is absorbed.
Transfer the cooked rice to a bowl. Mix in the rice vinegar while the rice is still warm. Let it cool to room temperature.
Slice the prosciutto into strips. Shred the zucchini and slice the bell pepper into thin strips. Tear fresh basil leaves into smaller pieces.
On a bamboo mat, place a sheet of plastic wrap. Layer the prosciutto, followed by a layer of sushi rice, and add the zucchini, peppers, mozzarella, and basil in the center.
Roll tightly away from you, applying gentle pressure. Seal the edge with water to help it stick.
Using a sharp knife, slice each roll into 6-8 pieces. Serve with a drizzle of olive oil and balsamic vinegar, if desired.

Avoid overcooking the rice. Roll lightly to maintain structure. Can be made ahead and stored in plastic wrap for up to 2 hours.