Preheat oven to 200°C. Line a baking sheet with parchment paper and lay prosciutto slices flat without overlapping. Bake for 8-10 minutes until crispy, watching carefully to prevent burning. Remove and let cool completely.

On a clean work surface, lay out a sheet of cling film approximately 30cm long. Arrange 4 cooled prosciutto slices in a slightly overlapping row to create a rectangular base.

Tear one burrata ball into small pieces and spread evenly across the prosciutto, leaving a 2cm border at the top edge. Layer half the arugula, sun-dried tomatoes, and fresh basil over the burrata.

Using the cling film to help, carefully roll the prosciutto tightly away from you, creating a compact cylinder. Twist the ends of the cling film to secure. Repeat with remaining ingredients to make a second roll.

Refrigerate the rolls for 15 minutes to firm up slightly. This makes slicing easier and helps the rolls hold their shape.

Remove cling film and use a sharp knife to slice each roll into 6 even pieces, wiping the blade between cuts for clean edges.

Arrange the Italian sushi rolls cut-side up on a serving platter. Drizzle with extra virgin olive oil and balsamic glaze.

Garnish with toasted pine nuts, fresh chives, flaky sea salt, and cracked black pepper. Serve immediately at room temperature for the best burrata texture.