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Ostrich shasheem

30 minutes cooking time   |   10 minutes preparation time



Serves 4

  •  125 g rare Klein Karoo Ostrich Fillet or Steak
  •  1 cup short grain white rice
  •  2 cups of water
  •  2 tablespoons rice vinegar
  •  1 tablespoon salt
  •  3 – 4 sheets Nori
  •  Wasabi to taste
  •  1 small Lebanese cucumber, peeled
  • ½ small avocado
  • ¼ cup pickled ginger
  •  Soy sauce for dipping


  • Wash the rice in cold water, drain well.
  • Place the rice and water in a medium pan. Bring to the boil, reduce heat and simmer uncovered for 4 – 5 minutes or until all the water is absorbed. Cover, reduce to low heat and cook for another 4 – 5 minutes. Remove pan from heat and allow to cool.
  • Stir combined vinegar, sugar and salt into the rice.
  • Working on a flat serface, place one sheet of Nori onto a piece of greaseproof paper. Place a quarter of the rice along one end of the Nori, leaving a 2 cm border around the three sides.
  • Spread a very small amount of wasabi down the centre of the rice.
  • Cut the rare ostrich meat into thin strips, and the cucumber and the avocado into small pieces. Place the pieces of ostrich meat, cucumber, avocado and ginger over the wasabi.
  • Using the paper as a guide, roll up firmly from the bottom, enclosing the ingredients within the rice.
  • Press the edges of the Nori to seal. Use a sharp flat-bladed or electric knife to cut the roll into 2,5 cm rounds.
  • Repeat the process with the remaining ingredients.

Recipe:  Conrad de Wet

Serve Shasheem with small shallow bowls of soy sauce, or extra wasabi mixed with the soy sauce, for dipping.

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