Source: USA Rice Federation

Sushi Di Italia
These colorful little rolls are wonderful appetizers and because they can be made ahead of time, are perfect for your next party.
Serves: Makes 64 appetizers (16 servings)
Prep Time: 30 minutes
Cook Time: 0 minutes


3 cups cooked short-or medium-grain rice, cooled
1 cup grated parmesan cheese or cheese blend
2/3 cup half-and-half
1/2 cup chopped fresh basil leaves
8 to 10 large thin slices prosciutto
One 7-ounce jar roasted red peppers, drained and cut in strips

Put the rice, cheese, half-and-half, and basil in a large mixing bowl and mix well.

Put 1 slice of prosciutto on a work surface and spread about 1/2 cup of the rice mixture evenly over it. Press the rice slightly to compress it on top of the prosciutto. Arrange a few pepper strips lengthwise down the center of the rice.

Carefully roll the prosciutto into a log, about 8 inches long and 1 1/2 inches in diameter. Repeat with the remaining prosciutto slices, rice and peppers. Arrange the rolled up logs on a plate or tray and refrigerate for at least 15 minutes and up to 3 hours.

Cut each roll crosswise into 1-inch pieces. Arrange them on a serving platter, cut sides facing up, to resemble sushi. Serve at room temperature.

Per Serving: 120 calories; 5 g fat; 440 mg sodium; 11 g carbohydrate; 7 g protein

Courtesy "Rice to the Rescue!" contest winner: Leah Lyon