![Turkish-style Sushi Rolls](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sushi--turkish-cuisine--cab1b8c1-742b-4b1a-b6c8-8989b0e716f1.png)
Recipe
Turkish-style Sushi Rolls
Bosphorus Bites: Turkish-inspired Sushi Rolls
4.9 out of 5
Sushi may not be a traditional Turkish dish, but with its growing popularity, it's no surprise that Turkish chefs have put their own spin on it. These Turkish-style sushi rolls are a fusion of Japanese and Turkish flavors, featuring ingredients like lamb, eggplant, and sumac.
Metadata
Preparation time
45 minutes
Cooking time
20 minutes
Total time
65 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-carb
Allergens
Soy, Sesame
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
Ingredients
This recipe takes the traditional sushi roll and adds a Turkish twist with the use of lamb, eggplant, and sumac. The sushi rice is also seasoned with a mixture of rice vinegar and pomegranate molasses, giving it a sweet and tangy flavor. We alse have the original recipe for Sushi, so you can check it out.
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2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
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2 cups (470ml) water 2 cups (470ml) water
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1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
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2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
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1 teaspoon salt 1 teaspoon salt
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4 sheets of nori 4 sheets of nori
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1/2 pound (225g) lamb, thinly sliced 1/2 pound (225g) lamb, thinly sliced
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1 small eggplant, thinly sliced 1 small eggplant, thinly sliced
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1 tablespoon sumac 1 tablespoon sumac
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1 avocado, sliced 1 avocado, sliced
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1/4 cup (60ml) tahini 1/4 cup (60ml) tahini
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1 tablespoon honey 1 tablespoon honey
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon sesame oil 1 tablespoon sesame oil
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Pickled ginger, wasabi, and soy sauce for serving Pickled ginger, wasabi, and soy sauce for serving
Nutrition
- Calories: 450 kcal / 1884 KJ
- Fat: 16g (4g saturated)
- Carbohydrates: 60g (8g sugars)
- Protein: 18g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Rinse the sushi rice in cold water until the water runs clear.
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2.In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
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3.In a small bowl, whisk together the rice vinegar, pomegranate molasses, and salt.
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4.Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Use a wooden spoon to gently fold the vinegar mixture into the rice until it is evenly distributed.
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5.Lay a sheet of nori on a sushi mat or a piece of plastic wrap. Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
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6.Arrange the lamb and eggplant slices on top of the rice, and sprinkle with sumac.
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7.Place a few slices of avocado on top of the lamb and eggplant.
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8.In a small bowl, whisk together the tahini, honey, soy sauce, and sesame oil. Drizzle the mixture over the avocado.
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9.Use the sushi mat or plastic wrap to tightly roll the sushi, starting at the bottom and rolling towards the top.
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10.Repeat with the remaining nori sheets and ingredients.
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11.Use a sharp knife to slice the sushi rolls into 1-inch pieces.
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12.Serve with pickled ginger, wasabi, and soy sauce.
Treat your ingredients with care...
- Eggplant — To remove any bitterness, sprinkle the eggplant slices with salt and let them sit for 10-15 minutes before cooking.
- Tahini — If the tahini is too thick, whisk in a little warm water to thin it out.
- Lamb — For best results, use thinly sliced lamb leg or shoulder.
Tips & Tricks
- Wet your hands with water before handling the sushi rice to prevent it from sticking to your hands.
- Use a sharp knife to slice the sushi rolls, and wipe the blade clean between cuts to prevent the rice from sticking.
- Serve the sushi rolls with pickled ginger, wasabi, and soy sauce for an authentic sushi experience.
Serving advice
Serve the sushi rolls as an appetizer or a light lunch.
Presentation advice
Arrange the sushi rolls on a platter and garnish with sesame seeds and chopped scallions for a pop of color.
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