Arabic Sushi | Recipe From Ritz Carlton, DIFC

Arabic Sushi

Category – Starters; Cuisine type – Japanese? Middle Eastern?

Courtesy: Chef Ron Pietruszka and Chef Majde Alhinani of Ritz Carlton, DIFC

I’ve attended Sushi making classes before, made those irresistible rolls. I have also thought of creating fusion Sushi Rolls. But Arabic Sushi rolls? This is something that I have never come across before. So when Chef Ron Pietruszka and Chef Majde Alhinani sent me this recipe, I found it very intriguing. I have met Chef Ron before during a Masterclass, where we had learnt to cook Zatar Lamb and Crushed Lemon Potato, again an Arabic take on an International dish. So the recipe of Arabic Sushi should hardly surprise me.

For the printable recipes

Serves 4-6

Japanese rice (preferably Nishiki or Carlose) – 3 cups
Water – 3/4 cup
Rice Vinegar – 1/3 cup
Sugar – 3 tbsp
Salt – 1 tsp
Nori sheets – 8 pieces
Assorted Middle Eastern fillings. (Please see suggestions below)

Method of Preparation
• Rinse the rice, and repeat 6-8 times until the water becomes clear.  Drain the rice in a colander and set aside for 20 minutes. Place the rice in a rice cooker and add water
• When the rice is cooked, let it sit for around 15 minutes
• Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. Cool
• Spread the hot steamed rice onto a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and place to the side20130709_104426 copy

Maki Rolling
• Centre one sheet of nori on a bamboo sushi mat and wet your hands
• Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer
• Arrange the ingredients of your choice in a line down the center of the rice
• Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with the remaining ingredients

Suggested Fillings
Shawarma Maki – Shawarma chicken, Cos lettuce, Hummus, Garlic mayonnaise, Arabic pickle, Tomato; Falafel Maki – Falafel, Cucumber, Tomato, Tahina, Pickle, Sesame seed; Beet root Maki – Beetroot Moutabel, Roasted beetroot Baton, Black Sesame seeds, Daikon julienne; Tabbouleh Maki –  Tabbouleh, Tomato julienne, Lollo rossa lettuce, Cucumber julienne, Preserved lemon, Mayonnaise20130709_104840 copyNote on making Sushi
Hand rolls take a bit of practice. Start with this method until you are comfortable before trying more elaborate styles of Maki rolling. These are just a few suggestions, let your creativity take over and the possibilities are limitless!Sushi is a Japanese food consisting of cooked vinegared rice Sushi-meshi  or the Sushi rice combined with other ingredients Neta – usually raw fish or other seafood. Neta and forms of Sushi presentation vary widely, but the ingredient which all sushi have in common is vinegared rice. {Info on Sushi gathered from here}

{A complete listing of the recipes that I’m going to share over this period}


A Sushi/Maki Masterclass
A Masterclass invite from Ahlan! Gourmet at the newly opened Pan Asian restaurant, Blue Jade in the other property of Ritz Carlton, on the The Walk, took us through a culinary journey of the East, including an exotic dish of Ginger Sea Bass in Lotus leaf, starting with some Maki making (above pics). Though it seems a pretty easy task, the rolling of the Sushis does require some regular and serious (if I may add) practise. Debbie, my foodie friend who writes about this Masterclass experience. One thing that I have realised is that at the end of a Sushi making class, there is no other way but to be addicted, so to roll the perfect Sushi is but just a matter of time!

Ramadan in Ritz CarltonThe Sunken Garden, Ritz Carlton @DIFC: The Iftar as well as Suhour can be enjoyed in an unique Ramadan Garden (below). One can dine outdoors on the air-conditioned terrace or The Sunken Garden, surrounded by a serene landscape of palm trees and a dramatic water fountain, while the indoor experience is set against the backdrop of a colorful spice souk. The Iftar buffet offers traditional Arabic cuisine as well as a range of dishes with a Mediterranean influence, live Fattayer station, with demonstration of how to make the popular Levantine dishes like toasted pita, chickpeas and tahini-yogurt sauce. Suhour will be served from an la carte menu from 9pm till 2am. {Dhs 225/person; E-mail or call +97143722323. More info here}Sunken Garden


A previous post of mine chalks out all about Ramdan in Dubai And Where All You Can Eat. During this entire month, I am sharing special Ramadan recipes, gathered from many signature restaurants of top hotels in Dubai and around the region. I know that many people do not go out during Ramadan and prefer to cook at home. Most would like to cook special dishes, but not all the time do they have access to ‘restaurant recipes’. Each hotel that I have contacted has graciously sent me the recipes. I have been inspired by Dima Sharif, who has a tradition of posting daily recipes on her blog during Ramadan. This year, she explains the tradition of Ramadan as it is observed in different countries. Do join her in her journey as well – Ramadan Special 2013 – A Focus on Ramadan Culture & The Spirit of Ramadan. Also, my blog giveaway – Theme Night Dinner invite for two’, courtesy, The Address Marina, runs throughout the month of Ramadan.

Click here to enter the Giveaway!

Do join me as I post special recipes from the various signature restaurants in Dubai – each hotel I have contacted have been really gracious and have handed over their special recipe. I hope you try out these recipes (assuming that a restaurant recipe is not difficult to cook!), send me pictures and do keep connected over Twitter, Facebook, Pinterest and Instagram. Enjoy your summers and yes, do show off this amazing Sushis, that too Arabic Sushis, to your guests. Happy Cooking!

Unblogging it all… Ishita

Disclaimer: The images of Shabiyat Kacha has been provided by The Address Marina, the rest of the pictures have been taken by me. The opinions stated here are my own and are independent. I hope you enjoy reading the posts with lot of visuals. Please do not use any material from this post. You can see more pictures of my travel and food journey here.

You may also be interested in the other recipes in this series:
• Date Gyōza (Japanese Dumpling) | Recipe From ZUMA
Ginger Lotus Sea Bass | Recipe From Blue Jade, Ritz Carlton
• Chicken Kabsa | Recipe From Asateer, The Palm Atlantis• Sumac Octopus with Pomegranate | Recipe From Celebrity Chef Silvena Rowe• Shaabiyat Kacha | Recipe From Address Marina

A Culinary Travel Blog by a Bong Gourmet. From Dubai, Kolkata & the world beyond, street food to fine dining, recipes to chef talks, it pens down experiences. With 2 kids in tow!


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