Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

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

Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Arrange a line of salami, provolone cheese, roasted red peppers, and basil leaves across the center of the rice-covered nori.

Starting from the bottom, carefully roll the sushi away from you, using the mat to help keep the roll tight. Once rolled, gently press the edge of the nori to seal it.

Using a sharp knife, slice the roll into 6-8 pieces. Repeat with the remaining nori sheets and fillings.

Drizzle balsamic glaze over the sliced rolls before serving.