Jollof Sushi Recipe

Updated: Feb 17

This fun Afro-Japanese fusion is making its way into trendy Nigerian cuisine. Inspired by the contents found on a typical Nigerian Jollof rice platter, these Jollof Sushi rolls are practically an entree rolled into an appetizer!


Follow this recipe to create your own Jollof Sushi and share your experience with us via Facebook or Instagram.



Ingredients



Jollof rice

  • 2 cups sushi rice (we used Kokuho Rose rice)

  • 1 cup diced tomatoes (canned or fresh)

  • 1 red bell pepper

  • 1 medium sized onion

  • 1 tsp garlic

  • .5 cup tomato paste

  • 1 tsp thyme

  • 2 tsp curry powder

  • 1 tsp salt

  • 2 tbsp oil

  • 2 tsp bouillon or seasoning powder

  • 1 large or 2 small bay leaves

  • 1 cup water

Sushi roll contents

  • Spinach leaves (gently steam or place in boiling water to soften)

  • Avocado

  • Cucumber

  • Fried plantain (optional)

  • Choice of meat/seafood (optional)

  • Jollof sauce


Preparation

  1. Combine all of the Jollof rice ingredients in a blender excluding the rice and bay leaves. Blend until smooth.

  2. Pour into a medium sized pot, add bay leaves and cook on high heat for 20 minutes

  3. Set aside a small portion of Jollof sauce for sushi topping

  4. Add Sushi rice to the remaining Jollof sauce and cook for 30 minutes on medium-low heat until rice is soft but sticky.

  5. Set aside to cool

  6. Prep your sushi rolling mat by lining it with cling wrap. A set of 2-3 layered dish towels can also be used as a mat.

  7. Flatten cooled Jollof rice onto lined mat and spread on boiled spinach leaves to cover the Jollof rice

  8. Arrange sushi roll contents horizontally from one side to the other as if assembling a Sub sandwich. (cut all of your contents in thin long pieces to make rolling easier)

  9. Roll rice away from you using the mat until both ends of the rice meet.

  10. Complete the roll with cling wrap and gently squeeze the sushi roll with your hands to firm up the rice.

  11. Leave roll in wrap for 30 seconds before cutting into mini rolls while still in the cling wrap (this keeps your sushi intact while cutting otherwise, it'll crumble under the knife's pressure)

  12. Unwrap the sushi pieces and enjoy with your choice of condiments.


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