Rolling in Flavor: Exploring Halal Sushi Delights at SushiWrap

Halal SushiWrap


  • 2 nori (seaweed) sheets
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Assorted halal-friendly veggies (such as cucumber, avocado, carrot, bell pepper, lettuce)
  • Soy sauce (make sure it’s halal-certified)
  • Wasabi paste (optional)
  • Pickled ginger (optional)


  1. Prepare Sushi Rice:
    • Rinse sushi rice under cold water until the water runs clear.
    • Combine rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
    • In a small saucepan, heat rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat.
    • Transfer cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature.
  2. Prepare Veggies:
    • Wash and peel (if necessary) your chosen vegetables.
    • Cut vegetables into thin strips or julienne to fit the length of your nori sheets.
  3. Assemble Sushi Wrap:
    • Place a nori sheet on a clean surface, shiny side down.
    • Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
    • Arrange the vegetable strips horizontally across the center of the rice.
    • If desired, add a small amount of wasabi paste along with the vegetables for extra flavor.
    • Carefully roll the nori sheet tightly around the filling, using a sushi mat or clean kitchen towel to help you roll it tightly.
    • Seal the edge of the nori sheet by wetting it slightly with water. Repeat with the second nori sheet and remaining ingredients.
  4. Slice and Serve:
    • Using a sharp knife, slice each roll into 6-8 bite-sized pieces.
    • Serve the sushi wraps with soy sauce for dipping and pickled ginger on the side, if desired.

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