Italian Sushi Roll

By Chad Carns


1/4 c balsamic vinegar
4 oz prosciutto
2 c sushi rice, cooked
6 oz shrimp, cooked and cleaned
1 c honeydew melon, sliced
1 bowl of warm water


Simmer balsamic vinegar for 20 minutes or until reduced by half. Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 x 8-inch square. Place half of the prosciutto slices on top of rice. Layer half of the shrimp and honeydew melon across the square. Roll. Cut into 6 pieces. Repeat. Serve with balsamic reduction.

Italian Sushi Roll
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 7
Time 4
Impress Your Date 6

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

Leave a Reply

Your email address will not be published.