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78% would make again

Bad Bunny’s Italian Sushi

Tasty Team

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

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Total Time

1 hr 25 min

1 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Ingredients

for 4 servings

Risotto

  • 2 tablespoons unsalted butter
  • ½ cup shallot (50 g), or yellow onion
  • 3 cloves garlic, minced
  • 1 ½ teaspoons kosher salt
  • 1 cup sushi rice (200 g)
  • 1 cup dry white wine (240 mL), such as sauvignon Blanc
  • 3 cups vegetable stock (720 mL), hot
  • ¼ cup shredded parmesan cheese (25 g)

Assembly

  • 16 slices prosciutto
  • nonstick cooking spray, for coating hands
  • 12 fresh basil leaves
  • 8 large stalks asparagus, ends rimmed, blanched
  • 1 jar roasted red pepper, patted dry, sliced into think strips
  • 1 ball fresh mozzarella cheese, sliced into ½-inch (1 1/4 cm) strips

For Serving

  • balsamic vinegar
  • pesto
  • shaved parmesan cheese
  • giardiniera

Nutrition Info

Powered by
    Calories 983
    Fat 64g
    Carbs 75g
    Fiber 1g
    Sugar 38g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Make the risotto: In a large, high-walled skillet, melt the butter over medium-low heat. Add the shallot and cook until soft and translucent, but not browned, 3–5 minutes. Add the garlic and salt and cook for 1–2 minutes, until the garlic is fragrant. Stir in the rice until well coated, then toast for 2–3 minutes.
  2. Increase heat to medium, and add the wine and cook until absorbed by the rice, 5–8 minutes. Reduce the heat to medium-low as needed if the mixture ever exceeds a low simmer. Add a ladleful of the hot vegetable stock to the rice and cook, stirring frequently, until absorbed by the rice. Continue adding the stock, a ladleful at a time, until the rice is tender, 30–40 minutes total. Turn off the heat and stir in the Parmesan cheese until melted.
  3. Line a baking sheet with parchment paper.
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  5. Using a spatula, scrape the risotto onto the prepared baking sheet and spread in an even layer. Let cool for 10 minutes, then transfer to the refrigerator to chill completely, about 30 minutes.
  6. Once risotto has cooled, assemble the sushi: Wrap a sushi mat with plastic wrap.
  7. On the flat side of the mat, lay out 4 slices of prosciutto so that they overlap slightly, forming a square. Scoop about ½ cup of the cooled risotto onto the bottom half of the prosciutto square. Lightly grease your hands with nonstick spray (so the risotto doesn’t stick) and gently spread the risotto at the bottom of the mat into an even layer, leaving the top 2 inches of prosciutto empty. At the bottom of the roll, lay out 3 basil leaves in a single layer. Place 2 stalks of asparagus, 3 strips of red pepper, and 3 strips of mozzarella on top. Working from the bottom, tightly roll in an upward direction and seal the roll with the overhanging prosciutto. Set the roll aside on a cutting board and repeat with the remaining ingredients.
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  9. Once the rolls are assembled, use a very sharp knife to trim the ends, then cut each roll into 8 pieces. Wipe the knife with the damp cloth as needed to ensure clean slices.
  10. Serve the sushi with the balsamic vinegar, pesto, shaved Parmesan, and giardiniera.
  11. Enjoy!
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