Sushi is a beloved preparation of rice paired with usually raw but well-fermented seafood or/and vegetables, wrapped in seaweed & served with pickled condiments. It originated in 7th century Japan as a method to keep fish from spoiling.
It has transformed, over time, into a much-loved delicacy made in a range of culinary styles and flavours. On International Sushi Day, learn how to make the Japanese delight very easily at home.
Chef Sagar Sarkar's rolls crab sticks and salmon with avocados. You can try a vegetarian version by replacing seafood with cucumber.
Please find the recipe here: Seafood Futomaki Roll
Chef Naveen Joshi offers a festive, light and vegetarian variety. The rang comes from carrots=saffron, cucumber and avocado=green and sticky rice=white. It is accompanied by tiny portions of pickled ginger, wasabi paste, soy sauce.
Please find the recipe here: Tricolour Sushi
Here's a rather refreshing sushi roll made from creamy avocado and mangoes, wrapped in seasoned rice and nori. Chef Amit Patra is the creator of this vibrant uramaki.
Please find the recipe here: Avocado & Mango Uramaki
Chef Amit Patra has something for seafood lovers too. In this variation, smoked salmon, cream cheese, cucumber, spring onions goes is incorporated in the seasoned rice. It is finished with sesame seeds.
Please find the recipe here: Philadelphia Rolls
The most exotic of mushrooms adds great taste to Chef Rahul Khare's take that uses a few simple ingredients -- cucumber, carrrots, mayonnaise -- and a sushi mat of course!.
Please find the recipe here: Shitake Sushi
Learn how to make the perfect sushi rice -- light, sticky, and full of subtle flavour -- that goes into sushi rolls from experts! Chef Keisuke Uno provides a recipe that delicately mixes vinegar, sugar, kombu with rice cooked just right.
Please find the recipe here: Sushi Rice