Mumbai’s palette for Japanese delicacy increases with weekly Sushi Samba nights at city restaurant.india Updated: Dec 24, 2010 15:55 IST
In recent years, Mumbai’s multi-cultural palette has welcomed sushi quite readily. The city has some seven restaurants that have designated sushi bars and more get added every day. Along with a must-have Italian and Chinese menu in most high-end eating-places, a sushi bar has become just as important.
To keep up with this demand, Worli restaurant Shiro is now celebrating a weekly sushi festival called Sushi Samba. Every Wednesday, Shiro will offer its guests a designated theme night that will serve authentic maki cuisine and will offer a variety of assorted vegetarian and non-vegetarian sushi delicacies, courtesy their chef Rahul."The evening is planned to serve up a mix of great food and entertainment that will provide the much needed breather for a workaholic in Mumbai. And sushi is something that is finding much popularity. There is a lot of demand and we are certain that in coming times it will become a regular part of our menu," explains Amit Keswani from Shiro.
Shiro isn’t the only place catering to this high demand. Even caterers have begun to get into the act. Cordon Bleu chef Shilarma Vaze rolls out Ninja sushi, a homemade sushi delivery service with mango, mint, cucumber and wasabi mayo rolls in Bandra. Starting at Rs 250 for six pieces, this is probably the cheapest high-quality sushi in the city. She says, “It is pretty much like a home project and something I enjoy doing.”
Also, India’s version of sushi is slightly different from that in the west. For example, Nikhil Chib of Busaba combines Korean bulgogi with Japanese sushi. Makes sense to enjoy a platter on a Wednesday!
Sushi with tofu, ham and carrots
Japanese rice short grain: 1 cup
Water: 2 cups
Salt: 1 tsp
Sugar: 1 tbsp
Rice vinegar: 2 tbsp
Nori sheets: 4
Shoshoyo: for dipping
Wasabi: to taste
Pickled ginger, cucumber, carrots, ham, egg, tofu and cabbage
Wash the rice in cold water and drain well.
Place the rice and water in a medium pan and bring it to a boil. Cover and reduce the heat to a minimum.
In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved.
Remove the rice from the pan and place it in a deep bowl. Pour the contents from the small bowl over the rice and toss well.
Spread 1/4 th of the rice over half of the Nori leaving a 2cm border around the remaining three side and press down uniformly. Spread a very small amount of Wasabi down the centre of the rice.
Arrange the filling on top of Wasabi in a line down the centre.
Roll the Nori up firmly like a cigar. Squeeze it gently to make it compact.
Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
Serve the sushi with Wasabi sauce.
Know your sushi
Nigri: Small rice balls with fish, shellfish and other small fish on top. There are countless varieties of nigri or nigirizushi. Some of the most common ones include tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan: Small cups made of sushi rice and dried seaweed filled with seafood. There are countless varieties of gunkan or gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki: Sushi rice and seafood rolled in dried seaweed sheets. Sushi rolls are prepared inside out are very popular in India.
Temaki: These are bodily fluids of nori seaweed and filled with sushi rice, seafood and vegetables.
Inari: It is the simplest type of sushi, in which sushi rice is filled into deep-fried tofu bags.
Chirashi: It is a dish in with seafood, mushroom and vegetables are spread over the sushi rice.