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–+ servings

Muffuletta Beef Sushi

Beef Sushi made with the flavors of a muffuletta is a tasty, fun way to change up your lunch while enjoying the convenience and benefits of processed beef
Prep Time 15 minutes
Cook Time 30 minutes
Sushi Making Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Meme

Ingredients

Sushi Rice

  • 1 cup short grain rice
  • 8.5 ounces water (1 cup + 1 tablespoon)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Hand vinegar

  • 1 cup water
  • 1/4 cup rice vinegar

Rice

  • 1/2 cup olives stuffed green or pitted kalamata, patted dry
  • 2 teaspoons capers patted dry
  • 1 clove garlic minced
  • 3 cups prepared sushi rice

Rolls

  • 8 slices beef salami thinly sliced, 4 ounces
  • 3 slices part-skim mozzarella cut into sticks, 1 ounce
  • 3 slices provolone cut into sticks, 2.5 ounces
  • 1/4 cup chopped celery leaves
  • Toasted sesame seeds for sprinkling

Instructions

Sushi rice

  • Put the rice in a bowl of cold water, and massage with your hands. Rinse, strain, and repeat one more time. Then strain, and transfer to a medium saucepan with the 8.5 ounces water.
  • Cover and cook on High heat until the water boil. Turn the heat to very low and cook until the water has absorbed (about 10-15 minutes). Remove from heat, keep covered, and let cool at least 15 minutes. Transfer to a baking sheet in a thin layer.
  • Meanwhile, stir the 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium. Cook until the sugar is dissolved, and set aside. Pour over the rice cooling on the baking sheet.

For the hand vinegar

  • Stir the 1 cup of water and 1/4 cup rice vinegar together, and set aside.

Rice

  • Stir the olives, capers, and garlic into the rice. Set aside.

Roll

  • Line the bamboo mat (if using) with plastic wrap or a reusable baking liner. Dip your hands in the hand vinegar, and arrange 6 slices of the beef salami on the mat, overlapping about 1/4 inch.
  • Top with a handful of rice, leaving a 1 inch space from the edge. Top with a few slices of provolone and mozzarella. Then sprinkle with celery leaves.
  • Roll into a log, and slice into 6 to 8 slices. Secure with a toothpicks if needed.
  • Repeat with remaining ingredients, and enjoy!