Prosciutto, Pear, and Blue Cheese Sushi

Photo: Melissa Punch/; Styling: Lori Powell

Yield: Makes 4 servings (Serving size: 1 roll)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Cholesterol: 15mg
  • Protein: 9g
  • Carbohydrate: 31g
  • Sugars: 5g
  • Fiber: 3g
  • Iron: 1mg
  • Sodium: 649mg
  • Calcium: 34mg


  • 3 cups cooked brown rice
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons pine nuts
  • 1 sheet of nori (seaweed)
  • 1 thin slice prosciutto
  • 1/2 tablespoon blue cheese
  • 2 tablespoons julienned pear
  • 1/4 tablespoon balsamic syrup


  1. Combine 3 cups cooked brown rice with 4 tablespoons rice vinegar and 1/2 teaspoon kosher salt. Toast and crush 3 tablespoons pine nuts; set aside. Cover a sheet of tin foil with plastic wrap, and top with 1 sheet of nori (seaweed). Press 3/4 cup rice onto nori, leaving 1/4-inch borders at the top and bottom. Press ½ tablespoon crushed pine nuts into rice, and top with 1 thin slice prosciutto, 1/2 tablespoon blue cheese, and 2 tablespoons julienned pear. Roll foil tightly toward youl. Remove foil and plastic wrap. Cut roll into 1-inch pieces. Make 3 more; drizzle each with 1/4 tablespoon balsamic syrup.
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