Pesto and Prosciutto Sushi Rolls

1.Rinse the sushi rice under cold water until the water runs clear, then drain.

2.In a medium saucepan, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

3.Remove the rice from heat and let it sit covered for an additional 10 minutes.

4.In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to season it, being careful not to mash the grains. Allow the rice to cool to room temperature.

5.Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on the mat.

6.With wet hands, spread about 1/2 cup of the seasoned sushi rice evenly over the nori, leaving about 1 inch at the top edge free of rice.

7.Spread a thin layer of pesto sauce over the rice, then layer 2 slices of prosciutto and a handful of arugula on top of the pesto.

8.Starting from the bottom edge of the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Use the mat to help shape the roll as you go.

9.Once rolled, use a sharp knife to slice the sushi into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

10.Repeat the process with the remaining nori sheets and fillings.

11.Arrange the sushi rolls on a serving platter, sprinkle with sesame seeds if desired, and serve with extra pesto on the side for dipping.