A Mediterranean twist on sushi—featuring shrimp or smoked salmon, fresh mozzarella, basil, and pesto—all rolled up in thin wraps or cucumber ribbons. It’s bright, fresh, and perfect for parties or light snacks.

Why You’ll Love This Recipe

• Elegant seafood appetizer without raw fish

• Fresh Italian ingredients in a creative, sushi-style presentation

• Quick and no-cook—just assemble and enjoy

• Easy to customize with wraps, veggies, or other seafood

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large flour tortillas or long cucumber ribbons

• 8 cooked shrimp, tails removed and sliced in half lengthwise

• 6 fresh mozzarella balls (bocconcini), halved

• ½ cup fresh basil leaves

• ½ cup roasted red peppers, sliced

• ¼ cup basil pesto

• Optional: 4 oz smoked salmon as an alternate seafood base

• Optional garnish: balsamic glaze, lemon zest, or olive oil drizzle

Directions

1. Prep fillings: Slice shrimp or salmon, mozzarella, and roasted peppers.

2. Spread & layer: On each tortilla or cucumber ribbon, spread 1 tsp pesto. Add basil leaves, mozzarella halves, shrimp or salmon, and roasted pepper.

3. Roll & tighten: Roll tightly sushi-style. If using cucumber, secure with a toothpick.

4. Slice & serve: Cut into 2–3 bite-size pieces per roll. Drizzle with balsamic glaze or olive oil if desired.

Servings and timing

Makes: 4 rolls (8–12 pieces)
Prep time: 10 minutes
Cook time: None
Total time: ~10 minutes

Variations

• Spicy seafood roll: Add a smear of spicy aioli or crushed red pepper flakes

• Lemon zest & dill twist: Mix lemon zest into the pesto or use dill instead of basil

• Avocado addition: Add thin avocado slices for creaminess

• Crab version: Use real or imitation crab meat instead of shrimp

• Caprese seafood: Combine mozzarella, tomato, and shrimp with balsamic drizzle

Storage/Reheating

Best served fresh. Refrigerate pre-rolled (unsliced) for up to 4 hours. Serve slightly chilled or at room temperature.

FAQs

Can I use raw seafood?

If using sushi-grade tuna or salmon, yes. Otherwise, stick to cooked seafood like shrimp or smoked salmon.

What’s the best wrap?

Flour tortillas or thin cucumber slices work best for holding everything together.

Can I use crab meat?

Yes—real or imitation crab works well in place of shrimp or salmon.

How do I make them low-carb?

Use cucumber ribbons instead of tortillas or use lettuce wraps.

Are these gluten-free?

Use gluten-free wraps and check that pesto and other ingredients are certified GF.

Can I make them ahead?

Yes—roll and refrigerate, then slice just before serving.

Can I skip the cheese?

Sure—leave out mozzarella or substitute with dairy-free cheese.

Can kids eat these?

Yes, especially if using mild seafood like shrimp or imitation crab.

Can I use other herbs?

Yes—arugula, dill, or even mint add fresh, herby flavor.

What’s a good side or dip?

Serve with extra pesto, lemony yogurt dip, or a garlic aioli.

Conclusion

This seafood-style Italian Sushi is a light, fresh, and elegant appetizer packed with Italian flair. Whether rolled in tortillas or cucumber, these sushi-inspired bites are perfect for entertaining or a refreshing snack

Italian Sushi 

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• Author: Sophia
• Total Time: 10 minutes
• Yield: 4 rolls (8–12 pieces)

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Description

A Mediterranean twist on sushi—featuring shrimp or smoked salmon, fresh mozzarella, basil, and pesto—all rolled up in thin wraps or cucumber ribbons. It’s bright, fresh, and perfect for parties or light snacks.

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Ingredients

4 large flour tortillas or long cucumber ribbons

8 cooked shrimp, tails removed and sliced in half lengthwise

6 fresh mozzarella balls (bocconcini), halved

½ cup fresh basil leaves

½ cup roasted red peppers, sliced

¼ cup basil pesto

Optional: 4 oz smoked salmon as an alternate seafood base

Optional garnish: balsamic glaze, lemon zest, or olive oil drizzle

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Instructions

1. Slice shrimp or salmon, mozzarella, and roasted red peppers into appropriate sizes for rolling.
2. Lay out each tortilla or cucumber ribbon and spread with 1 tsp of pesto.
3. Layer with fresh basil leaves, mozzarella halves, shrimp or salmon, and roasted red pepper slices.
4. Roll tightly sushi-style. If using cucumber ribbons, secure each roll with a toothpick.
5. Slice each roll into 2–3 bite-size pieces and arrange on a platter.
6. Drizzle with balsamic glaze, lemon zest, or olive oil if desired before serving.

Notes

Add a smear of spicy aioli or crushed red pepper flakes for a spicy seafood roll.

Mix lemon zest into pesto or swap basil for dill for a citrusy twist.

Include thin slices of avocado for extra creaminess.

Swap shrimp for real or imitation crab meat.

Make a Caprese seafood variation with mozzarella, tomato, and shrimp plus balsamic drizzle.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 3 pieces
• Calories: 180
• Sugar: 1g
• Sodium: 310mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 60mg