Italian Sushi

**It Looks Like Sushi. It Tastes Like Italy:** The visual is what stops people — rounds of mozzarella with prosciutto wrapped around the outside, sliced clean and served cut-side up so every layer shows. It photographs like something you’d order at a restaurant. It’s made with four ingredients from our store.

**The Mozzarella Sheet Is the Technique:** Spreading hot fresh mozzarella onto a sheet pan and letting it set overnight is what makes this recipe work. It creates a firm, pliable base that rolls cleanly without tearing and holds its shape when sliced. You can’t rush the 24-hour refrigeration — that’s what gives you a clean cut.

**Fig Jam Is the Secret Ingredient:** The Dalmatia fig jam adds a layer of sweetness that balances the salt of the prosciutto and the pepper of the arugula. It’s not a condiment — it’s the reason the flavor makes sense. Don’t swap it for something else and expect the same result.

**Two Layers of Prosciutto:** Prosciutto goes inside the roll and outside the roll. The inner layer is part of the filling. The outer layer wraps the whole thing, firms up in the fridge, and is what you see when it’s sliced. That double layer is what makes this look and taste like something you’d find in our store case.

**It Went Viral for a Reason:** This recipe hit Instagram and stopped people mid-scroll because it looks like nothing else. It doesn’t look like an appetizer. It doesn’t look like a charcuterie board. It looks like something entirely new — because it is. We’ve been making it at Uncle Giuseppe’s, it’s ours, and now you can make it at home.

**Everything You Need Is at Uncle Giuseppe’s:** Fresh mozzarella, imported prosciutto, Dalmatia fig jam, and fresh arugula — all available in store at all locations across Long Island, New Jersey, and Westchester.

Perfect for Entertaining, Holidays & Any Time You Want to Impress

Uncle Giuseppe’s Italian Sushi is the right call for:

**Holiday Parties:** This is the appetizer that makes people stop eating whatever else is on the table. Make it ahead, slice it right before serving, and watch it disappear.

**New Year’s Eve:** It looks the part — elegant, Italian, and impressive without requiring a professional kitchen.

**Summer Entertaining:** No oven, no heat, no stress. The hardest part is waiting the 24 hours for the mozzarella sheet to set.

**Charcuterie Boards:** Slice it and add it to a board alongside olives, cured meats, and Italian cheeses. It becomes the centerpiece without any extra effort.

**Any Night You Saw It on Instagram and Finally Want to Try It:** That’s the whole reason this page exists.

Ingredient Tips for Success

**Use Fresh Mozzarella — Not Low-Moisture:** Low-moisture mozzarella won’t spread or set the same way. You need fresh mozzarella that’s still hot so it spreads onto the sheet pan evenly. Uncle Giuseppe’s carries fresh mozzarella made in-house at our locations.

**Dalmatia Fig Jam Specifically:** The fig jam isn’t just sweetness — it’s flavor complexity. Dalmatia is the brand we use. It’s thick, rich, and holds its position in the roll without bleeding into the mozzarella. A thinner jam will make the roll wet and harder to slice cleanly.

**Prosciutto Sliced Thin:** Thin-sliced prosciutto is pliable enough to roll inside the mozzarella and wrap around the outside without tearing. Ask the deli counter for setting 0.5 — that’s exactly how we slice it.

**Fresh Arugula:** Baby arugula works best — the leaves are smaller and distribute more evenly inside the roll. Full-size arugula can bunch up and create gaps.

Pro Tips for a Perfect Italian Sushi

**Don’t Skip the 24-Hour Set:** The mozzarella needs the full 24 hours in the refrigerator to become firm enough to roll without tearing. Pull it too early and it’ll be too soft to work with. Plan ahead.

**Roll Tight. Then Tighter:** The roll needs to be as firm and compact as possible before wrapping in prosciutto. A loose roll falls apart when sliced and the layers separate on the plate. Take your time and use your hands to keep everything tucked while you roll.

**Plastic Wrap Tight, Then Refrigerate:** After wrapping in the outer prosciutto layer, wrap the whole roll tightly in plastic wrap and refrigerate for 15 minutes. This firms everything up and is what lets you get a clean slice all the way through.

**One Clean Cut Per Slice:** Use a sharp knife and press down in a single clean motion. Sawing back and forth drags the prosciutto and pulls the layers apart. Wipe the blade clean between cuts.

**Serve Cut-Side Up:** That’s the presentation — you want every layer visible. The fig jam, the arugula, the inner prosciutto, the mozzarella, and the outer prosciutto wrap all show in the cross-section. That’s the shot everyone is reposting.

Serving Suggestions

Arrange the rounds cut-side up on a white platter or a wooden board for the best visual impact. Serve as a standalone appetizer or alongside a charcuterie spread with Italian olives, marinated artichokes, and crusty bread. A drizzle of high-quality extra virgin olive oil over the platter just before serving adds richness and shine. For wine, go with a light Italian red — Pinot Grigio, Prosecco, or a dry rosé all pair beautifully with the fig jam and prosciutto. If you’re serving it at a party, make two rolls — it goes fast.

Storage & Make-Ahead Tips

**Make the Mozzarella Sheet Up to 2 Days Ahead:** Spread and refrigerate the mozzarella sheet up to 48 hours before you plan to roll. Keep it covered on the sheet pan.

**Assemble the Day Before:** The full roll — filled, wrapped in prosciutto, and sealed in plastic — can be refrigerated overnight before slicing. It actually holds its shape better after a longer chill.

**Slice Right Before Serving:** Cut the rounds just before they go to the table. Pre-sliced rolls left on a platter too long start to lose their shape and the layers begin to separate.

**Storage:** Store leftover sliced rounds in an airtight container in the refrigerator for up to 2 days. The mozzarella firms up further in the cold — let it come to room temperature for 10 minutes before serving leftovers.

Frequently Asked Questions

**Why does the mozzarella need to set for 24 hours?**
Hot fresh mozzarella is soft and pliable — it needs to cool and firm up completely in the refrigerator before it can be rolled without tearing. 24 hours gives you a sheet that’s firm enough to handle, cut into squares, and roll tightly around the filling.

**Can I use a different jam instead of fig jam?**
Dalmatia fig jam is specifically what we use because its texture, sweetness, and density work with the other ingredients. A thinner jam will make the interior wet and harder to roll and slice cleanly. If you can’t find Dalmatia fig jam, look for any thick, high-quality fig preserve — but don’t substitute with a different fruit.

**What prosciutto slice setting should I ask for at the deli?**
Setting 0.5 — very thin but not translucent. Thin enough to be pliable for rolling and wrapping, but with enough structure to hold together on the outside of the roll.

**Can I make this without the outer prosciutto wrap?**
You can, but you’ll lose the presentation. The outer prosciutto wrap is what gives the roll its clean exterior, holds everything together during slicing, and creates the layered cross-section that makes it look like sushi when cut.

**How many people does one roll serve?**
One roll yields 8 pieces. As a standalone appetizer, plan on one roll for every 4–6 people. As part of a larger spread, one roll can go further.

**Where can I find the ingredients on Long Island and in New Jersey?**
Uncle Giuseppe’s Marketplace carries fresh in-house mozzarella, imported thin-sliced prosciutto, Dalmatia fig jam, and fresh arugula at all locations across Long Island, Westchester, and New Jersey. All locations open at 7 AM daily.