Italian Sushi Using Leftover Risotto

People often wonder what to do with leftover risotto. I’ll write a post in the future outlining all of my ideas for leftover risotto. This one is too good to wait. I love to stuff vegetables with rice, beans, pasta, etc. I had the idea to create a fun, appetizer that uses leftover rice in an unconventional way. My experiment resulted in what I’m calling Italian Sushi.

I started with vegetables that I could slice into long strips. I opted for eggplant, zucchini, and yellow squash. I sliced them thin, brushed them with a little bit of olive oil, and roasted them slowly in the oven at a fairly low heat. Then I rolled them up with leftover risotto.

I garnished them in fun ways, and arranged them on a serving plate.

The result was delicious, and looked very pretty on the plate.

Try my Italian Sushi next time you have a dinner party. It’s a perfect size for an appetizer, and it looks very impressive.

Italian Sushi

Donna

A fun appetizer that uses letover risotto wrapped in vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Small Plate

Cuisine Italian, Mediterranean

Ingredients

  

• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp parmesan or romano cheese
• 2 fresh mozzarella balls sliced
• 1/2 cup risotto

Instructions

 

• Preheat over to 350 degrees F.
• Prepare a baking sheet with parchment or foil. Spray lightly with nonstick cooking spray.
• Slice eggplant, zucchini, and yellow squash lengthwise into 1/8-inch strips.
• Brush both sides lightly with olive oil. Arrange on baking sheet. Sprinkle with salt.
• Bake in oven for about 30 minutes, until vegetables are softened and cooked through, careful not to brown or caramelize.
• Remove from oven, and allow to cool slightly so that you can handle them.
• Sprinkle the zucchini and squash slices with grated parmesan or romano cheese. Place a spoonful of risotto in the center of each slice, and roll up.
• Place mozzarella slices on eggplant slices, add a big spoonful of risotto in the center, and roll up.
• Arrange sushi on a serving plate. Garnish each in various ways. Watch the video to see how I garnished each piece of sushi in different ways.

Video

Notes

This is a great way to use up leftover risotto.

For the garnish, I used the following:
- Eggplant Sushi: wrapped with carrot slivers.
- Zucchini Sushi: topped with half of a cherry tomato
- Squash Sushi: topped with cooked shrimp

Keyword risotto, sushi, vegetarian