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.
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
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.
FOR SUSHI RICE
15gm castor sugar
400gm short-grain Japanese rice
1 piece of seaweed
FOR THE FILLING
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
METHOD (FOR THE RICE)
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.
METHOD (FOR THE SUSHI)
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)