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Arabic sushi

Serves: 4-6
Ingredients
Japanese rice (preferably Nishiki or Carlose) 3 cup
Water ¾ cup
Rice vinegar 1/3 cup
Sugar 3 tbsp
Salt 1 tsp
Nori sheet 8 pc
For the shawarma maki (filling):
Shawarma chicken, cos lettuce,
hummus, garlic mayonnaise,
Arabic pickle, tomato as required
Method
Rinse the rice; repeat 6-8 times until the water becomes clear. Drain the rice in a colander and set aside for 20 minutes.
Place in a rice cooker and add water. When the rice is cooked, let it sit for 15 minutes.
Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Place 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 side.
For the 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 filling 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 remaining ingredients.