How to cook sushi | india | Hindustan Times
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How to cook sushi

In recent years, Delhi’s multi-cultural palette has welcomed sushi quite readily, making it as important as a must-have Italian and Chinese menu. To enjoy this delicacy, one needs to learn more about this 200 year old preparation...

india Updated: Jan 01, 2011 01:30 IST
Sharin Bhatti

In recent years, Delhi’s multi-cultural palette has welcomed sushi quite readily, making it as important as a must-have Italian and Chinese menu. To enjoy this delicacy, one needs to learn more about this 200 year old preparation:

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 many varieties of gunkan or gunkanzushi, the 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.

Sushi with tofu, ham and carrots

Ingredients
Japanese rice short grain: 1 cup; Water: 2 cups
Salt: 1 tsp; Wasabi: to taste
Sugar: 1 tbsp
Rice vinegar: 2 tbsp
Nori sheets: 4
Shoshoyo: for dipping
For filling: Pickled ginger, cucumber, carrots, ham, egg, tofu and cabbage

Method
Wash the rice in cold water and drain well.
Place the rice with water in a medium pan and bring it to a boil. Cover and reduce the heat to minimum.
In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved.
Add the rice and contents of the small bowl to a
deep bowl and toss well.
Spread 1/4th of the rice over half of the Nori, leaving a 2cm border around the remaining three side and press down uniformly. Spread a little 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.