Sushi on my plate: Some easy recipes for you to try

  • Shradha Shahani, Hindustan Times
  • Updated: Jun 16, 2016 21:18 IST
This International Sushi Day (June 18), try your hand at some easy-to-make recipes.

For most people, preparing sushi can be a daunting task. But it’s not too late to challenge yourself. This International Sushi Day (June 18), try your hand at some easy-to-make recipes.

“A number of people are afraid to make sushi because the word is synonymous with raw fish. But there is a lot more to sushi. It can be prepared with seasonal vegetables too,” says Prashanth Puttaswamy, executive chef, The Fatty Bao, Bandra (W).

So, try out these simple recipes and treat yourself to some scrumptious sushi.

Making sushi isn’t rocket science,

Nigiri Moriawase

Nigiri consists of a small ball of rice, smeared with wasabi. It is topped with raw fish or other seafood.


1 cup of sushi rice
2 cups of water
135ml vinegar
5gm wasabi
100gm tuna
100gm hamachi
100gm salmon
A pinch of wasabi paste


Cook the sushi rice in water, the ratio being one part rice to two parts of water

Pour some vinegar on the rice

After the rice is cooked, make oblong-shaped parcels of the rice. Brush these parcels with a pinch of wasabi and keep them covered

In the meantime, slice the hamachi, tuna and salmon

Place these slices on the rice. Press gently to give them the same shape as the rice.

Chef Marzban Amroliwala, Umame, Churchgate

Spicy Mushroom, Lettuce and Vegetable Temaki

Temaki sushi is cone-shaped. It has nori on the outside, and rice and vegetables inside.



60ml vinegar
15gm castor sugar
2gm salt
400gm short-grain Japanese rice
1 piece of seaweed


200gm button mushroom, sliced
100gm shiitake mushroom, sliced
50gm iceberg lettuce, shredded
2tbsp chilli sauce
3-4 spears of asparagus
3-4 carrots, cut into four-inch strips
3-4 cucumbers, cut into four-inch strips
2-3 nori sheets


Place the vinegar, castor sugar and salt in a saucepan. Stir over low heat until the sugar and the salt dissolves

Wash the rice well and place in a heavy-based saucepan. Pour cold water till it reaches about 2cm above the rice level. Add the seaweed. Boil the mixture. Remove the seaweed after few minutes

Continue to boil till the water reaches the brim. Cover with a tight-fitting lid, reduce the flame and continue to cook for 12 minutes. Turn off the heat. Let the rice stand for five minutes

Put the cooked rice into a rice tub or bowl. Fan the rice to remove excess moisture. Try to separate the grains with a spatula

Add vinegar, a little at a time, while continuing to fan the rice. The rice should be neither cold nor hot. Cover the vessel with a tea towel.


Sauté the mushrooms in the chilli sauce

To make each piece of hand-rolled sushi, take a piece of nori and place the rice on the edge. Add asparagus, carrot, cucumber and lettuce at a 45-degree angle.

Take the bottom left corner and roll it into a cone

Serve with wasabi, pickled ginger and soya sauce.

Prashanth Puttaswamy, executive chef, The Fatty Bao, Bandra (W)

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