
Keto Italian Sushi is my go-to party appetizer when I want to wow friends with a playful twist on classic Italian flavors without any fuss. Each bite delivers creamy mozzarella, savory prosciutto, and a zingy balsamic glaze for that perfect crowd-pleasing touch, all while keeping things low carb and gluten free.
I remember whipping up a batch before a summer picnic. My friends thought I had slaved away for hours but really the fridge did most of the work while I relaxed.
Ingredients
- Thinly sliced prosciutto: Delivers intense savory flavor and keeps everything together Seek out pieces with good marbling for the best texture
- Fresh mozzarella: Mild and creamy balances the saltiness of the prosciutto Look for mozzarella packed in water for extra freshness
- Fresh spinach leaves: Adds a crisp fresh bite and vibrant color Choose baby spinach for tender leaves
- Sun dried tomatoes: Provides a punch of sweet tanginess Pick oil-packed for richer flavor or dry for a chewier texture
- Italian seasoning: Adds herbal notes and ties all the flavors together A blend with oregano and basil works best
- Balsamic vinegar: Brings sharpness and complexity to the glaze Use aged balsamic if you want a thicker finish
- Swerve brown sugar substitute: Sweetens the glaze and keeps it keto Choose a granulated variety that dissolves easily
Step-by-Step Instructions
- Prepare the base:
- Lay out a large piece of saran wrap on your countertop This will keep your roll tight and easy to slice Set out your prosciutto and arrange six slices lengthwise so they slightly overlap creating a rectangle about 8 by 10 inches
- Add the greens:
- Layer fresh spinach leaves down the center length of the prosciutto Press them gently so they stay flat and make sure your spinach covers most of the center leaving a border for rolling
- Assemble the filling:
- Tear or slice the fresh mozzarella into strips and lay them over the spinach Scatter on bits of sun dried tomato and sprinkle evenly with Italian seasoning This step builds your sushi-style flavor layers
- Roll and seal:
- Use the saran wrap to lift and carefully roll up the prosciutto and filling as tightly as you can without squeezing too hard Secure the roll in the saran wrap and twist the ends Repeat this process to make a second roll
- Chill for shaping:
- Place the wrapped sushi rolls in the fridge and let them chill for at least an hour The cold will set the rolls and make slicing much easier
- Make the glaze:
- As the rolls chill pour balsamic vinegar and Swerve brown sugar substitute into a small skillet Bring to a simmer over medium heat and let it bubble gently until reduced by about half and thickened This usually takes about five to eight minutes Remove from the heat and let cool to a syrupy consistency
- Slice and serve:
- Unwrap the chilled rolls and use a very sharp knife to cut them into pieces about one inch thick Arrange the slices cut side up on a serving platter
- Finish with glaze:
- Drizzle the cooled balsamic glaze over the Italian sushi for a glossy tangy finish Serve immediately so the textures are at their best

I am obsessed with using oil-packed sun dried tomatoes because they add so much extra richness It reminds me of summer days at my grandmother’s house when we would snack on tomatoes straight from her garden and now I get to recreate those flavors in my kitchen
Storage Tips
Store leftover sushi rolls wrapped tightly in saran wrap in the refrigerator for up to two days The prosciutto keeps the roll from drying out but make sure you slice only what you will eat so the pieces do not lose their structure If you have extra balsamic glaze keep it in a jar and drizzle fresh before serving leftovers
Ingredient Substitutions
Try smoked turkey or capicola instead of prosciutto for a different cured meat flavor Goat cheese or provolone works as a substitute for mozzarella if you want more tang or a firmer bite Roasted red peppers can step in for sun dried tomatoes and bring a gentle sweetness
Serving Suggestions
This Italian sushi makes the perfect appetizer platter for parties Simply set the bite sized rolls on a large white tray and drizzle with extra glaze I often pair with marinated olives or pickled veggies for extra colors and flavors It also works beautifully as a light lunch with a small salad
Cultural History
While not traditional sushi or strictly Italian this recipe mingles the Japanese love for bite sized rolls with the classic antipasto flavors of Italy When I first served it to my family there was a mix of curiosity and delight—now it is a regular request at birthdays and holidays It represents the best of combining comfort food traditions across cultures

I once tried to rush slicing and ended up with a mess—patience pays off for those perfect little spirals
Frequently Asked Questions
- → What can I use instead of prosciutto?
You can substitute prosciutto with thinly sliced turkey, ham, or even smoked salmon for different flavors and textures.
- → How should I store leftover Italian sushi rolls?
Wrap them tightly in plastic wrap and refrigerate for up to two days to keep the rolls fresh and firm.
- → Is a substitute for fresh mozzarella possible?
Yes, try provolone or sliced fontina for a mild Italian cheese option that rolls easily.
- → Can I make the balsamic glaze ahead?
Absolutely. The glaze can be prepared up to a week in advance and stored in the fridge until serving.
- → How thin should I slice the rolls?
Using a sharp knife, slice each roll into pieces about 1 inch thick for best presentation and bite size.