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Thursday, November 15, 2012

Spicy Indian Sushi

Who says Sushi can be made with only uncooked sea-food or raw vegetables? My little parcels of joy can change the way we eat indian food. I feel I am down with Sushi mania now and I suppose my daughter Asma who is Sushi crazy has already infected me!! I enjoy eating all kinds of Sushi except the ones with the soft shell crab which is stuffed . I find it gross as the whole crab is stuffed without removing its shell because it is soft.                                                                                  

I always craved for some spicy Sushi and being a fond lover of Indian food I longed to indianise the Sushi. Asma's crazy culinary adventures dragged her away from Indian food altogether and she was beginning to develop a hatred for indian cuisine which really hurt me. Last week I packed the indian sushi stuffed with the fried chilly shrimp for her lunch expecting her to throw it away.(She never touched the shrimp if I made them in indian style). But I was shocked with disbelief when she told me that it was delicious and that she not only ate it but enjoyed it too. 

Here's the Sushi and its Recipe!

Ingredients: 
Sushi Rice or Sweet Thai white rice, boiled / steamed - 2 cups
Sea weed - 1 Pack
Jumbo Black Tiger Shrimp or any other variety but uncooked - 20
Red chilly power
Turmeric- 1/2 tspn
Red cayenne pepper - 1tspn
Ginger garlic paste - 1 tspn
Shredded coconut - 1 cup
Cashew nuts - 1/2 cup
MTR chutney masala - 2 tspns
Vegetable oil - 2 tblspns
Salt - as per taste
Wasabi, pickled ginger, soy sauce with ginger and green chillies or frank's red hot sauce etc as condiments.
Sushi mat, Cutting board, Cling wrap for preparation. 

Method:


1.Peel, wash, devein and clean the shrimp.
2. Add salt, turmeric, red chilly powder, ginger garlic paste to the shrimp, mix well and set aside.
3. Fry them in a tblspn of vegetable oil in a skillet and set aside.











4. Roast the shredded unsweetened coconut in a non stick pan. Add ground roasted cashews. mix well and let it cool down.










5. Spread the Sushi mat on a cutting board or counter. Put a sheet of saran wrap of the same size on the sushi mat. (You may also cover the sushi mat with saran wrap on both the sides if you want).
6. Take a scoop of the boiled sticky rice (you could use sushi rice or thai sweet rice which is sticky) and with wet hands spread it on the saran wrap. Press it with your hands into a thin smooth layer.
7. Now put the sea weed on the rice layer.  This is for inside out sushi. For the regular sushi the rice is spread on the sea weed.











8. Add a portion of the masala shrimp in a line on one side on the sea weed as shown in the picture.
9. Roll the free edge to envelop the shrimp filling with both the hands tightly. The mat helps you roll easily. As you are rolling with the help of the mat, take care to keep peeling off the saran wrap from the rice. You don't need to do this if you have wrapped the mat with saran wrap on both the sides. Complete till the end as shown in the picture.










10. Now roll it in the roasted shredded coconut and cashew mixture till it sticks evenly throughout.
11. Cut into sushi rolls with a clean wet knife. Otherwise they will break apart.












12. You can use different fillings for different flavours. I used eggplant filling, avocado mango filling for vegetarian sushis.
13. For traditional plain rice sushi, mix the rice with a tblspn of rice vinegar and sugar. For extra flavor a little piece of the sea weed is soaked in the white vinegar for sometime and then removed before adding the vinegar to the rice. In Japanese "Su" means vinegar and "Shi" means rice. So Sushi is not complete without any vinegar in it.

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