Italian-style Sushi 

4 extra-thin slices of prosciutto per roll
¼ cup cooked rice per roll (use sushi rice or Arborio rice)
2 tablespoons basil pesto
2 blanched tender asparagus spears
3 julienned strips roasted red bell pepper
¼ cup julienned carrot, blanched
2 sun-dried tomatoes (packed in oil), sliced into strips
3 pieces green onion, white part only, blanched and cut in half lengthwise
chopped green onion for garnish

Lay out a piece of plastic wrap about 12" x 12".

Lay prosciutto across the plastic, overlapping each strip by 1".

Season the rice with the sushi dressing (below), and spread rice ¼" thick across prosciutto. Moisten your hands to press rice into place. Square the edges so that you create a wide rectangle within the prosciutto.
Brush or spoon the pesto onto the rice in a strip about 1 inch wide where the filling will go.

Lay asparagus spears, roasted pepper strips, sun-dried tomato strips and the blanched white part of the green onion lengthwise. Place julienned carrot evenly on the other vegetables.

Roll the sheet tightly, pressing as you go. The two edges of the rice bed should meet each other. Do not try to make a pinwheel. Leaving the plastic wrap in place, use a bamboo roller to shape the sushi roll. Refrigerate until ready to cut.

Garnish slices with chopped green onion. Serve with dipping sauce (below). Garnish the plate with some of the vegetables arranged artfully.

Sushi rice dressing:

2 tablespoons white balsamic vinegar
4 tablespoons sweet white Italian wine such as Moscato or Roscato, or Vin Santo

Dipping sauce:

2 teaspoon roasted garlic, minced fine
2 tablespoons balsamic vinegar
2 ounces extra-virgin olive oil
salt and pepper to taste

Whisk together the garlic and balsamic vinegar. Add the olive oil a little at a time until you have a creamy dipping sauce. Add salt and pepper to taste.