Muffuletta Beef Sushi Recipe

I love this Muffuletta Beef Sushi recipe because it combines the vibrant flavors of a classic muffuletta with the delicate finesse of sushi, creating a mind-blowing East-meets-West fusion. Plus, assembling these rolls is such a fun and creative process—it always feels like a little culinary art project!

Explore a rare take on sushi with my Muffuletta Beef Sushi recipe, which fuses the flavors of sushi-grade beef and the vibrant zest of olive salad mix. It is a thrill to see the ingredients come together inside this barrel roll to form a stacked, savory reinterpretation of the classic muffuletta sandwich!

And it’s perfect for the adventurous eaters in your life.

Ingredients

Beef of sushi grade: Has a high protein content, is tender, and contributes umami richness.

Carbohydrates provide sushi rice, which is sticky and a little sweet.

Mediterranean flair and fiber come from the tangy olive salad mix.

Kalamata olives: Add briny taste, and are rich in healthy fats.

Provolone cheese.

Creamy texture; provides calcium and flavor dimension.

Salami, genoa: Adds protein and savory, spicy flavor.

Mild, adds buttery flavor and richness: Mortadella.

Capers: Provide a sharp, saline, and delightful flavor that enlivens and uplifts other tastes.

Vinegar made from rice: Slightly sour, it’s used for enhancing flavors in sushi rice.

Ingredient Quantities

• 1 pound sushi-grade beef, thinly sliced
• 2 cups cooked sushi rice
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup olive salad mix, drained
• 4 nori sheets
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup green olives, pitted and sliced
• 4 ounces provolone cheese, thinly sliced
• 4 ounces Genoa salami, thinly sliced
• 4 ounces mortadella, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon parsley, finely chopped
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions

1. In a small bowl, combine the rice vinegar, sugar, and salt, and mix until the sugar dissolves. Slowly fold this mixture into the cooked sushi rice to season it, then let it cool before using.

2. Place a sheet of nori, shiny side down, on a clean, flat surface and spread a bamboo sushi mat on top.

3. To keep the rice from sticking, wet your hands before handling the sushi rice. Then, taking a small amount of the rice, spread it in an even layer over the nori. You want to cover the nori, not the counter. So keep working until the rice is evenly draped over the nori from edge to edge—almost.

4. In the center of the rice, lay a strip of olive salad, Kalamata olives, green olives, and capers. Follow that with layers of provolone, Genoa salami, and mortadella.

5. Finish layering with super thin slices of sushi-grade beef, then top with a light shower of chopped parsley.

6. From the side nearest to you, roll the sushi tightly, using the bamboo mat to help guide it. Press firmly but gently to secure the roll.

7. Brush the edge of the nori with some water to seal it. Let the roll rest for a few minutes so that it holds its shape.

8. With a sharp knife that has been moistened with water, cut the roll into pieces that are the size of a mouthful, cleaning the blade after each cut.

9. Follow the process with the other nori sheets and filling components to create more rolls.

10. Serve the Muffuletta Beef Sushi with the following accompaniments for extra flavor and for dipping:
Soy sauce
Wasabi
Pickled ginger

Equipment Needed

1. Small bowl
2. Spoon
3. Bamboo sushi mat
4. Clean, flat surface or cutting board
5. Knife (sharp, for slicing)
6. Moist towel or brush (for moistening knife and sealing nori)
7. Measuring cups and spoons
8. Mixing bowl (optional, if needed for olive salad preparation)
9. Serving plates

These are the essential kitchen items needed to prepare Muffuletta Beef Sushi.

FAQ

• What kind of beef should I use?To ensure safety and the best quality for consuming raw sushi, use beef that is sushi-grade.
• Can I substitute the olive salad mix?Indeed, it is possible to concoct your very own using a medley of minced olives, oil, garlic, and Italian seasoning. You can either follow your uncle’s lead or consult the following:
  Yes, you can create your own.
• How do I prepare the sushi rice?Combine rice vinegar, sugar, and salt, and slowly incorporate into the cooked sushi rice until the rice is evenly and nicely coated.
• Do I need a sushi rolling mat?Even though it’s not essential, a sushi mat assists in creating tightly formed and evenly shaped rolls.
• Is there a vegetarian version of this sushi?Meat substitutions can be made with an even larger variety of vegetables, such as avocado and cucumber. Those are a couple of types of substitutes you might use. Of course, you’ll want to adjust the seasoning accordingly.
• How should I store leftovers?Each piece should be wrapped tightly in plastic wrap and stored in the fridge for no longer than one day for optimal freshness.
• Can I use different types of cheese?Yes, medium-firm cheeses such as mozzarella can serve as substitutes for provolone.

Substitutions and Variations

1 pound sushi-grade beef, cut into very thin slices. For a seafood variation, use thinly sliced tuna or salmon.
1/4 cup pitted and sliced Kalamata olives: If you can’t find Kalamata olives, use black olives instead.
4 ounces provolone cheese, thinly sliced: You can use mozzarella cheese for a milder flavor.
Four ounces of Genoa salami, thinly sliced. For a slightly spicier option, substitute soppressata.
1 tablespoon capers, rinsed and chopped. For a different tangy kick, use chopped pickled jalapeños.

Pro Tips

1. Sushi Rice Perfection Ensure your sushi rice is cooked to the right texture—sticky but not mushy. Rinse it thoroughly before cooking to remove excess starch, which will help achieve better consistency. After folding in the vinegar mixture, spread the rice out to cool quickly and avoid overcooking.

2. Roll Sealing Technique To make sure the rolls don’t fall apart, use just enough water to seal the nori—too much water can make the nori soggy. After sealing, let the rolls rest for a bit before cutting to help them set.

3. Knife Sharpness Use a very sharp knife, and moisten it with water before each cut to get clean slices and avoid squashing the roll. Clean the knife with a damp cloth between cuts to maintain its effectiveness.

4. Thin and Even Layers When layering the sushi fillings, especially the provolone, salami, mortadella, and beef, ensure they are sliced as thinly as possible. This will help keep the rolls from being too bulky and make them easier to cut and eat.

5. Flavor Enhancements You can lightly sprinkle some ground black pepper or a touch of lemon zest on the beef before rolling for an extra layer of flavor that complements the olive and caper mix.