Turkish-style Sushi Rolls

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.

• 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 pomegranate molasses 2 tablespoons pomegranate molasses
• 1 teaspoon salt 1 teaspoon salt
• 4 sheets of nori 4 sheets of nori
• 1/2 pound (225g) lamb, thinly sliced 1/2 pound (225g) lamb, thinly sliced
• 1 small eggplant, thinly sliced 1 small eggplant, thinly sliced
• 1 tablespoon sumac 1 tablespoon sumac
• 1 avocado, sliced 1 avocado, sliced
• 1/4 cup (60ml) tahini 1/4 cup (60ml) tahini
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 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

1. 1.
   Rinse the sushi rice in cold water until the water runs clear.
2. 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.
3. 3.
   In a small bowl, whisk together the rice vinegar, pomegranate molasses, and salt.
4. 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.
5. 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.
6. 6.
   Arrange the lamb and eggplant slices on top of the rice, and sprinkle with sumac.
7. 7.
   Place a few slices of avocado on top of the lamb and eggplant.
8. 8.
   In a small bowl, whisk together the tahini, honey, soy sauce, and sesame oil. Drizzle the mixture over the avocado.
9. 9.
   Use the sushi mat or plastic wrap to tightly roll the sushi, starting at the bottom and rolling towards the top.
10. 10.
    Repeat with the remaining nori sheets and ingredients.
11. 11.
    Use a sharp knife to slice the sushi rolls into 1-inch pieces.
12. 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.