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While sushi has captured many curious foodies’ attention, the debate of authenticity vs localisation still hangs in the air. Nirixa Shah, community manager at Bento B, Ahmedabad, says, “People are still adapting to the taste of sushi. We have tried to add local elements like mayonnaise and some spices because fusion or western versions of sushi have many takers. Customers ask us to add jalapenos, carrots, cream cheese or truffle to sushi, which are very non-traditional sushi ingredients. However, a growing percentage of young diners are now opening up to the authentic taste, especially those who have lived in or visited Japan before and are aware of the culture. Moreover, the anime and K-drama fans, who might have seen sushi or kimbap (korean dish, similar looking to sushi) on shows, are quite enthusiastic to try to the authentic version.”
“The craze for sushi has skyrocketed in the last 2-3 years. And thanks to it being versatile, many localised versions can be made with filling ingredients like curry powder, sweet potato, water chestnut, peanuts, fried onions, French beans, different cheeses, etc. You can experiment with the rice as well and give it a unique flavour. Also, fresh fruit sushi desserts are quite popular in the US. There’s no dearth to the experiments you can do with sushi,” says chef Gaurav P.
Try out this delish veg sushi
AVOCADO AND TOFU SUSHI ROLL
Ingredients:
200 gm sticky rice | 1 or 2 seaweed sheets (nori) | A piece of ginger, peeled and chopped | 1 tbsp rice vinegar | ½ tsp sugar | ½ tsp sesame oil | Salt to taste | 1 piece of avocado, cucumber & tofu, chopped or cut into fine pieces | Soy sauce & wasabi for serving
Method:
■ Rinse the rice and dry with a sieve. Once dry, cook the rice until tender
■ In a pot, add blanched ginger, rice vinegar, salt and sugar. Let it cool. Season the cooleddown rice with the vinegar mixture
■ Lay the nori on a chopping board. Cover 3/4 with a thin layer of rice. Press it down firmly
■ Place a row of avocado, cucumber and tofu on one edge of the sheet. Roll the sushi firmly
■ Wet the other edge of nori with water to seal the roll
■ Slice the sushi and serve with soy sauce and wasabi
Green sushi dishes to add to your foodie bucket list
“The craze for sushi has skyrocketed in the last 2-3 years. And thanks to it being versatile, many localised versions can be made with filling ingredients like curry powder, sweet potato, water chestnut, peanuts, fried onions, French beans, different cheeses, etc. You can experiment with the rice as well and give it a unique flavour. Also, fresh fruit sushi desserts are quite popular in the US. There’s no dearth to the experiments you can do with sushi,” says chef Gaurav P.
Try out this delish veg sushi
AVOCADO AND TOFU SUSHI ROLL
Ingredients:
200 gm sticky rice | 1 or 2 seaweed sheets (nori) | A piece of ginger, peeled and chopped | 1 tbsp rice vinegar | ½ tsp sugar | ½ tsp sesame oil | Salt to taste | 1 piece of avocado, cucumber & tofu, chopped or cut into fine pieces | Soy sauce & wasabi for serving
Method:
■ Rinse the rice and dry with a sieve. Once dry, cook the rice until tender
■ In a pot, add blanched ginger, rice vinegar, salt and sugar. Let it cool. Season the cooleddown rice with the vinegar mixture
■ Lay the nori on a chopping board. Cover 3/4 with a thin layer of rice. Press it down firmly
■ Place a row of avocado, cucumber and tofu on one edge of the sheet. Roll the sushi firmly
■ Wet the other edge of nori with water to seal the roll
■ Slice the sushi and serve with soy sauce and wasabi
Green sushi dishes to add to your foodie bucket list
- Shiitake mushroom sushi: Shiitake mushrooms, lightly flavoured with salt or soy sauce, rolled into sticky rice and seaweed (nori)
- Avocado and cucumber sushi: The vegetarian version of California Roll, it has pieces of cucumber for filling, rolled into a thin sheet of rice, topped with avocado
- Oshinko sushi: Tangy and crunchy Japanese pickled vegetables, mostly radish, rolled into sticky rice and nori
- Edamame & cream cheese sushi: Lightly flavoured edamame (green soy beans) mixed with cream cheese, rolled into a sushi and topped with tempura flakes
- Seaweed sushi: Seaweed salad, dressed with soy sauce, sesame oil, sesame seeds and red chilli, rolled into rice and nori
Can sushi be vegan?
Sushi is traditionally linked to fish but it certainly isn’t the only ingredient, even in Japan. You can be quite experimental with the ingredients, depending on your dietary requirements. Primary ingredients include sticky rice, rice vinegar and nori (seaweed), and the filling can include veggies, tofu, fruits or pickles for a vegan version.
Want to serve sushi at a party? Here’s how to create a platter
- Prepare an assortment of sushi. Include at least 4 different types
- Accompaniments can include pickled ginger, soy sauce mixed with sesame seeds, wasabi paste, tempura flakes, and seaweed salad
- To go with sushi: Miso soup or Japanese green tea
- Keep add-ons like mayonnaise and chilli flakes handy for guests to adjust the flavours as per their taste
Some fun facts with sushi:
- The first International Sushi Day was celebrated on June 18, 2009, to encourage people globally to eat sushi
- While many use chopsticks, traditionally, sushi is considered an experience of making, serving and eating with hands
- According to a legend, sushi was used as a currency back in 8th century AD
- In Japan, eating sushi should give a feeling of the season during which it is being consumed
- Becoming a sushi chef requires at least 10 years of training, with the first few years spent learning only how to hold the sushi knife!
Did you know?
During Japan’s ex prime minister, late Shinzo Abe’s Ahmedabad visit, chefs created Indo-Japanese fusion dishes like sushi dhokla (steaming dhokla batter in nori sheets) and sushi khichdi (replacing rice with khichdi and served with wasabi).
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