Recipe: Arabian Sushi

Recipe: Arabian Sushi

07 Jun 2015

A Middle Eastern Spin on the Japanese Favourite


3 cups Japanese rice (preferably Nishiki or Carlose)
¾ cup wate
1/3 cup rice vinegar
3 tbsp sugar
1 tsp salt
8 pieces nori sheets
Assorted Middle Eastern fillings, (see suggestions below)

1 Rinse the rice, and repeat 6 to 8 times until the water becomes clear.  Drain the rice in a colander and set aside for 20 minutes. Place the rice in a rice cooker and add water. When the rice is cooked, let it sit for around 15 minutes.
2 Prepare the sushi vinegar by mixing rice vinegar, sugar and salt in a saucepan. Place the pan over a low heat and heat until the sugar dissolves. Allow to cool.
3 Spread the hot steamed rice onto a large plate or a large bowl. Sprinkle the vinegar mixture over the rice, mix and set aside.
4 Centre one sheet of nori on a bamboo sushi mat and wet your hands.
5 Using your hands, spread a thin layer of rice on the sheet of nori, and then press into a thin layer.
6 Arrange the ingredients of your choice in a line down the centre of the rice.
7 Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

Lamb Shawarma Roll

50g lamb (cut into strips)
5g parsley
10g tomato
10g mixed capsicum
5g onion
1ml tahini sauce

Shish Kebab Roll
50g beef (cut into strips)
10g mixed capsicum
5g onion
1g sumac powder

Prawn Hara Roll
50g prawns
10g courgettes (yellow and green)
5g tomato
1ml hara sauce

Hammour Roll
50g hammour (cut into strips)
10g roasted courgettes
5g roasted aubergine
1g coriander leaves
1m lemon garlic sauce