Mediterranean Sushi Rolls

Ingredients

This recipe adapts traditional sushi rolls by using Mediterranean ingredients such as roasted red peppers, feta cheese, and olives, and replacing raw fish with cooked shrimp or crab meat. The rolls are also seasoned with Mediterranean spices like oregano and lemon juice instead of traditional Japanese flavors. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) sugar 2 tablespoons (30ml) sugar
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 1/2 cup (120ml) cooked shrimp or crab meat 1/2 cup (120ml) cooked shrimp or crab meat
• 1/2 cup (120ml) roasted red peppers, sliced 1/2 cup (120ml) roasted red peppers, sliced
• 1/4 cup (60ml) crumbled feta cheese 1/4 cup (60ml) crumbled feta cheese
• 1/4 cup (60ml) sliced kalamata olives 1/4 cup (60ml) sliced kalamata olives
• 1/4 cup (60ml) chopped fresh parsley 1/4 cup (60ml) chopped fresh parsley
• 1/4 cup (60ml) chopped fresh mint 1/4 cup (60ml) chopped fresh mint
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 4g (1g saturated)
• Carbohydrates: 63g (5g sugars)
• Protein: 9g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. 2.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt have dissolved.
3. 3.
   Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir gently to combine, then let the rice cool to room temperature.
4. 4.
   Lay a sheet of nori seaweed on a sushi mat or a piece of plastic wrap. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. 5.
   Arrange the shrimp or crab meat, roasted red peppers, feta cheese, olives, parsley, and mint in a line across the center of the rice.
6. 6.
   Sprinkle the lemon juice and oregano over the filling.
7. 7.
   Use the sushi mat or plastic wrap to roll the sushi tightly, starting at the bottom and rolling up towards the top. Use a bit of water to seal the edge of the nori.
8. 8.
   Repeat with the remaining ingredients to make 4 rolls.
9. 9.
   Use a sharp knife to slice the rolls into 1-inch pieces.

Treat your ingredients with care...

• Rice — Use short-grain sushi rice for the best texture and flavor.
• Nori seaweed — Make sure the shiny side is facing down when you spread the rice on it.
• Feta cheese — Use a high-quality feta cheese for the best flavor.

Tips & Tricks

• Wet your hands with water before handling the sushi rice to prevent it from sticking.
• Use a sharp knife to slice the sushi rolls, and wipe the blade with a damp cloth between cuts.
• Serve the sushi rolls with soy sauce and wasabi on the side.

Serving advice

Serve the sushi rolls as an appetizer or a light lunch, with soy sauce and wasabi on the side.

Presentation advice

Arrange the sushi rolls on a platter and garnish with fresh herbs and lemon wedges.