Sushi mania
India is going through a sushi revolution of sorts. Most five stars these days have dedicated sushi stations and while they cost a bomb, many small restaurants are doing thriving businesses at a fraction of the cost. Once you get over the initial apprehension of eating raw fish, the combination of sticky rice, soy sauce, wasabi (Japanese horseradish) and slivers of pickled ginger along with the fish is delectable.
Traditionally tuna, salmon and eel are used in sushi. While salmon can be quite expensive and Indians end to avoid eel, you will do quite well with tuna, which is readily available at most fish markets. Getting the paraphernalia might be a bit trickier but supermarkets these days are increasingly stocking Japanese sushi rice, nori sheets (seaweed), wasabi pastes, pickled ginger and so on. So you shouldn’t have any problems organising a sushi dinner if you plan beforehand.
Traditional Japanese Shushi
Ingredients:
4 nori seaweed sheets
2 cups cooked sushi rice (should be quite glu nous)
1 to 2 tbsp wasabi paste, to taste
120 gm cooked prawns
120 gm raw fresh tuna, thinly sliced
120 gm raw fresh salmon, thinly sliced
1 tbsp salmon caviar
4 asparagus spears, blanched and sliced Shiitake mushrooms, blanched
Method
Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet. Spread 1 to 2 tsp of wasabi paste along the middle of each nori roll and arrange the prawns, tuna, salmon and caviar evenly over the rice. Top with asparagus spears and mushrooms.
Roll the sushi lengthwise like a Swiss roll, pressing down tightly. Use a bamboo sushi sheet to roll if possible. Slice into ¾-inch pieces and serve immediately with soy sauce, wasabi and pickled ginger on the side.
Note: You can leave out the salmon and caviar if you wish.
Vegetarian Sushi
Avocados are great sushi ingredients; however, if you don’t have any avocados handy, use sweet potatoes.
Ingredients
½ cup rice vinegar
2 tbsp sesame oil
4 nori seaweed sheets
2 cups cooked Japanese sushi rice
1 cup cucumber strips
1 cup cooked sweet
potatoes or 1 avocado (diced)
2 tbsp toasted sesame seeds
Method
In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, marinate for about 4 hours. Remove from the marinade and drain.
Process the sweet potatoes or avocados in a blender until smooth and creamy.
Place the nori sheets on a dinner plate and press down the sticky rice, spread the sweet potatoes or avocado and sprinkle with sesame seeds.
Place the cucumber strips along the middle and roll. Leave in the refrigerator for at least three hours before serving. Slice with a damp knife into half-inch thick slices. Serve cold with pickled ginger, soy sauce and wasabi.
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