In today’s health-conscious world ostrich meat has become part of a balanced diet and allows…
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Slice your ostrich thinly serve with small shallow bowls of soy sauce, or extra wasabi mixed with the soy sauce, for dipping.
- 125g Klein Karoo Ostrich Fillet or Steak (Rare)
- 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 surface, 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.
Serve Shasheem with small shallow bowls of soy sauce, or extra wasabi mixed with the soy sauce, for dipping.
Recipe: Conrad de Wet