The classic sushi roll of Japanese cuisine consists of rice, seaweed, and fish. But you can make an infinite variety of rolls using other ingredients too. These Italian rolls are ideal served as an aperitif or even as a light dinner in the summertime!
Rice alternatives
If you want to make an Italian sushi roll, replace classic sticky rice with other grains, like quinoa, barley or spelt, which are naturally rich in the same properties as rice. Cook it like a classic risotto, so that the starch will release for a stickier consistency like sushi rice. Wrap all the ingredients in seaweed and see for yourself how good it tastes!
Italian sushi rolls with risotto
You can also make delicious Italian sushi rolls with classic risotto recipes like risotto alla Milanese or risotto with red turnip. After cooking the risotto as you normally would, let it cool prepare some other ingredients, such as vegetables or cheese. Wrap everything in seaweed and serve cold.
Seaweed substitutes
You can even make tasty Italian sushi rolls with ingredients other than seaweed. All vegetables with broad, long leaves, such as spinach, lettuce, or cabbage work really well! Just boil the leaves in salted water. Once cooled and dried, use the leaves to wrap up the other ingredients to make the roll. Here's our favorite Italian sushi roll recipe – just the way we like it.
Italian Roll Recipe with Red Turnip Risotto, Sour Cream and Bacon
Serves 4
Ingredients:
9 oz Carnaroli rice (for making risotto)
2 oz butter
1 ½ oz Parmigiano cheese
3 oz pre-cooked red beets
2 ½ cup vegetable broth
4 pcs. nori seaweed sheets
2 oz bacon
2 ½ oz fresh cream
½ oz lemon juice
Apple cider vinegar
Salt and pepper to taste
Method:
Melt a tablespoon of butter in a saucepan. Add the rice and sauté it for about two minutes over medium heat with a small pinch of fine salt. Add simmering vegetable stock and let the liquid reduce slightly. Continue cooking the rice for about 14 minutes more, adding more warm vegetable stock a few more times.
One minute after you finish cooking the rice, add the puréed red turnip. Remove the saucepan from the heat and stir in the remaining butter, parmesan cheese, and apple cider vinegar. The rice should still have a relatively tough consistency (meaning it’s cooked al dente). Let it cool.
In the meantime, add the cream and lemon juice to a bowl. Prepare the seaweed sheets and spread the rice on top. Then form the roll and slice into small cylindrical shapes. Finish the dish with sour cream and bacon.