Prosciutto and Arugula Cones
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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. 😀 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. 🙂
Ingredients
Cooking Directions
- Cook sushi rice.
- Wash the arugula.
- Roll the temaki sushi, using one slice of prosciutto and for leaves of arugula as your fillings.
- 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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14 thoughts on “Prosciutto and Arugula Cones”
Hold on a minute….you not only are a sushi chef but you program too? In Java?
The Son is one lucky man…interested in this “project” you are keeping from us.
Oh I saw Prosciutto and instantly thought wow that’s going to be tough one to sell…I don’t think I ever had Arugula before so I am not sure what the taste would be like. Very interesting.
Too bad I really hate arugula/rocket, and I get sick from prosciutto… I’ll switch for serrano ham though ! 🙂 Yummy yummy! I love the pictures though, love how the orange background brings out the red-orange in the prosciutto.
Ralph – Hehe you are sweet. I am learning Java… I don’t think I could be considered a real programmer yet, but I am working on it! Hopefully by the end of the year. 🙂 I probably won’t start really working on this project until the end of the year when I am more comfortable programming in Java, so it could be a year or more until I can really say much about the project. By itself I’m not a huge fan of prosciutto, but it actually tasted really good in sushi! Arugula is bitter, but not overly so.
Yvo – 🙁 … oh well, you can substitute with maybe spinach and serrano ham? Hehe whatever works for you! 😀
I was wondering, you seem to be able to find sushi-grade fish. Other than online, where is a good place to find fresh fish locally? I am a native of Michigan but live more in the city than anywhere that produces fresh fish.
Awww, I didn’t want you to 🙁 ~ but I didn’t want to lie and say yummy when it’s just not something for me. Considering how many sushi rolls you’ve made that I’ve been all *drool* over, one bad one isn’t that bad, right? 😉
PS If I was there and you served this, I’d still eat it. I like prosciutto, but it makes me sick… and maybe with the rice, the peppery spiciness of the arugula would be tempered better than when I eat it in salad 😀
Tiffany – I actually have not used any raw fish in my sushi, so I have not needed to find sushi-grade fish yet. I have seen already prepared sashimi at Japanese stores, so you could use that if you have Japanese stores near you. Eventually I will start using raw fish in some of my sushi, and when I do I will definitely have a post about it!
Yvo – 😛 It’s ok… I understand! 🙂 Hehe of course not every sushi will be for everyone… I was just sad to hear that prosciutto makes you sick… that kinda sucks. If you were here, I wouldn’t serve something I knew you didn’t like! Or if I did, there would be plenty of other options so you wouldn’t even have to touch it. 😀
Love the combination. I too would have to try some other green though cause when shopping for a single person, it’s hard to invest in large quantities of fresh veggies that you’re not familiar with. 🙂
Right now I’ve got inari sushi in the freezer and am planning on making summer rolls this weekend. And maybe some miso soup as I have a whole container of white miso in the fridge.
Hehe true… we had a bunch of arugula left over and we were like… what are we going to do with all this?!?! If you do get arugula, I recommend this recipe to use it all up. This is how we used up our arugula, and I know I will be making this recipe again – it’s surprisingly good! 😀 Ooooh miso soup! I haven’t had good miso soup in a long time… I am definitely going to have to make some soon!
Speaking of arugula … I found a recipe for an arugula pesto with walnuts which might be tasty on that site. I’m a big pesto fan especially now that my parents have finally started growing monstrous quantities of basil on their farm for me.
I cheated and made miso soup using Ajinomoto brand hon-dashi and white miso paste. It was quite tasty though a BIT on the salty side which I have to adjust for. But ok for a first trial.
Dear Allison!
Greetings!
I’m leaving for France tomorrow until September 7th.
Will see if I can get some ideas for sushi rolls there!
LOL
Cheers,
Robert-Gilles
I tried last week a maki arugula with fried crispy bacon and havarti cheese.
Delicious as starter.
Lara – Ooh that sounds pretty yummy! Mmmmm miso soup… that sounds really good right now!
Robert-Gilles – Yay for France! I’ve always wanted to go.
l3utterfish – Ooh! Yum. Bacon makes everything better hehe. That sounds really good and oh so sophisticated! 😀
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