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Rice and avocado bresaola rolls

An unconventional sushi for an aperitif

by Ada Parisi
5 min read
Sushi di bresaola e avocado

Rice and avocado bresaola rolls: An unconventional sushi for an aperitif, Made with all-Italian raw materials. Including avocado, since the avocado has settled in Sicily and grows to perfection. In fact, they're little bresaola with a simple basmati rice and a heart of avocado lightly marinated with a splash of lime juice. A very cool that accompany it with a rocket sauce, which with its bitter tip goes perfectly with the rolls. Perfect for an unconventional aperitif.

In practice, you proceed as for sushi, replacing the sheet of seaweed with thin slices of dried beef. The whole thing rolls up and kept in the fridge so that the firm, then cut it into pieces just like the sushi. A glass of wine and your drink is ready: colorful, good and even greet. I recommend, always use bresaola Igp for a perfect result and also try the MILLEFEGLIE OF BRESAOLA WITH PARMESAN WAFFLES and the RISOTTO WITH OIL WITH BRESAOLA AND PARMESAN.

If, by chance, you'd like to try JAPANESE SUSHI, also take a look at my VIDEO RECIPE step-by-step on YouTube: my favorite sushi is salmon, and yours? Have a good day!

Sushi di bresaola e avocado


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


150 grams of dried beef thinly sliced

150 grams of basmati rice

a ripe avocado

half lime

extra virgin olive oil

salt and pepper

a bunch of rocket


Arrange the slices of bresaola on a sheet of parchment paper or plastic wrap, partly overlapping each other, so when arrotolerete the whole thing doesn't break and do not create empty.

Boil the rice al dente and drain, then season with ground black pepper and oil and allow it to cool.

Peel the avocado, cut into slices and season with lime juice, oil, salt and pepper.

Cover the dried beef with rice for sushi, distributing it evenly over the surface and leaving a free space of a centimeter on one long side. Arrange in the center of the rice, lengthwise, the avocado and roll everything up carefully. Refrigerate for 2-3 hours, then cut the roll of rice, dried beef and avocado into pieces of approximately 2,5 cm thick.

For the sauce, wash the rocket and smash it with a little oil until the sauce rustica. Season with salt, pepper.

Serve the rolls of bresaola with Arugula sauce and Bon Appetit!


MATCHING: A typical summer white wine for this dish that immediately recalls the beautiful outdoor evenings of the hottest season. We chose the Verdiso wine Igp Colli Trevigiani, produced by Wineries Collalto (in Susegana), historical logo of Conegliano Valdobbiadene. The grape is rarely used but gives wines very pleasant and easy to match. In this case, We chose to exploit the vegetal note, the freshness and cleanliness that work well at these bresaola.

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m_iko April 3, 2015 - 17:37

This recipe comes at the right time! in his opinion the jasmine rice would be too “Saber” and fragrant to this preparation?

Sicilians creative in the kitchen April 3, 2015 - 18:01

Hello and welcome! Meanwhile, give me you, and then I think Jasmine is fine. Is’ fragrant and I like very much, and marries both with bresaola is with avocado. Get cut thin bresaola and keep the rice al dente. And let me know! ADA


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