Easy Homemade Sushi
No fancy ingredients needed: Chef Noor seasons Egyptian rice with vinegar and sugar, rolls it in nori with air-fried chicken, crab sticks, carrot and cucumber, and serves it with a creamy mayo-sriracha sauce — sushi night, family edition.
How to Prepare
Cook the rice with the oil and water until tender, then gently fold in the vinegar, sugar and salt while warm; let it cool.
Mix all the sauce ingredients — mayonnaise, liquid cheese, labneh, ketchup, soy sauce and sriracha — into a smooth creamy sauce.
Cut the carrot and cucumber into long sticks; air-fry the chicken strips and keep the crab sticks ready.
Lay a nori sheet shiny-side down, spread an even layer of rice and sprinkle with nigella seeds.
Line up the chicken or crab with carrot, cucumber and a stripe of sauce, and roll tightly with a mat.
Slice each roll with a sharp wet knife and serve with the remaining sauce and soy on the side.
Wet your knife between every slice — sushi rice grips dry blades and tears the nori, but glides clean off a damp one.