Allison Day


A few weeks ago, Son went to dinner at I Cugini in Santa Monica with a bunch of his coworkers who were in Southern California for the week. One of them was unable to finish her Pizza di Prosciutto, and since she was staying in a hotel she gave it to Son. He brought it home for me to try. I loved it… and thought that it would be great in sushi! So here it is. :) The prosciutto is really salty, but the bitterness of the arugula balances it out very nicely. This would make a great hors d’ouvre at a nice party, since it’s easy to handle, not to messy, and still a fancy sort of food.

Guess what!! This post has been written with a program I just wrote in Java that automates my sushi posts. So all I have to do is input the information I want in the post, and it will do all the formattting and create the nutrition facts for me. It’s pretty awesome, and I’m really proud of it because it’s my first real program that I have ever written. :D This is all practice for a project that Son and I will be starting probably around the end of the year… but I can’t tell you anything else about it yet. Don’t worry, when I can I will. :)

  • 6 sheets nori
  • 3 cups sumeshi
  • 12 slices prosciutto
  • 48 leaves arugula
Cooking Directions
  1. Cook sushi rice.
  2. Wash the arugula.
  3. Roll the temaki sushi, using one slice of prosciutto and for leaves of arugula as your fillings.
  4. Enjoy!

Serving Size: 1 cone Prosciutto and Arugula Cones

  • Calories: 138
  • Fat: 2g, 2% DV
  • Saturated Fat: 1g, 3% DV
  • Cholesterol: 3g, 1% DV
  • Sodium: 784g, 33% DV
  • Total Carbohydrates: 26g, 9% DV
  • Dietary Fiber: 1g, 3% DV
  • Sugars: 16g
  • Protein: 5g, 10% DV
  • Vitamin A: 7%
  • Vitamin C: 2%
  • Calcium: 0%
  • Iron: 1%
  • Magnesium: 1%
  • Potassium: 0%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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