•  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