Ostrich Shasheem

10 minutes cooking time
40 minutes preparation time



Serves 4
  • 125 g Klein Karoo Ostrich Fillet or Steak
  • 1 cup Short Grain White Rice
  • 2 cups Water
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Salt
  • 4 sheets Nori
  • Wasabi to taste (optional)
  • 1 small Lebanese Cucumber, peeled
  • 1 1/2 small Avocado
  • 1 1/4 cup Pickled Ginger
  • Soya Sauce for dipping



  1. Wash rice in cold water, drain well.
  2. Place rice and water in medium pan.
  3. Bring to boil, reduce heat and simmer uncovered for 4 – 5 minutes or until all the water is absorbed.
  4. Cover, reduce heat to very low and cook for another 4 – 5 minutes.
  5. Remove pan from heat and cool.
  6. Stir combined vinegar, sugar and salt into rice.
  7. Place one sheet of Nori onto a piece of greaseproof paper on a flat surface.
  8. Place a quarter of the rice along one end of the Nori, leaving a 2 cm border around the three sides.
  9. Spread a very small amount of wasabi down the centre of the rice.
  10. Cut the rare ostrich meat into thin strips, and the cucumber and the avocado into small pieces.
  11. Place the pieces of ostrich meat, cucumber, avocado and ginger over the wasabi.
  12. Using the paper as a guide, roll up firmly from the bottom, enclosing in the rice the ingredients placed in the centre.
  13. Press Nori to seal edges. Use a sharp flat-bladed or electric knife to cut roll into 2,5 cm rounds.
  14. Repeat process with remaining ingredients.
  15. Serve Shasheem with small shallow bowls of soy sauce, or extra wasabi mixed with soy sauce, for dipping.


Recipe by:  Conrad de Wet