The eating world is divided in two parts – sushi lovers and non-lovers! This is a conclusion I have derived (may be based on limited and unwitting observations) through my eating experience thus far. I may be stating nothing close to a fact but that’s what I come across, people either like sushi or they just don’t, there isn’t any middle ground. Though there is a third type, those who transition from sushi non-lovers to absolute lovers, like me : )
Well, once I had an affair with the simplicity and savor of a sushi, it became a taste love forever…
So, how did the fusion sushi roll recipes popped from my head?
Often food left overs are a boon to Idea Cooking. One of the weekends I cooked this aromatic and healthy South Indian rice preparation palak (spinach) rice” and that last bowl left over stayed in the back of my head until Monday evening. Being a bit peculiar with my food habits and sentiments I averse wasting food and I prefer not repeating a meal.
As a result…..
a food sentiment,
a rushed Monday at office,
need for a quick healthy dinner,
my idea cooking germ and
sheer love for sushi
….lead me to compose some fusion sushi role recipes with traditional Indian rice and vegetarian sushi combinations. While composing this Indian-Japanese fusion, the most important thing for me was to maintain the simple, healthy and modest personality of a sushi.
Finally, I created a fusion sushi roll recipe that I call the “Indi Green Sushi”. This is created with spinach rice that perfectly brings in the Japanese element with the stickiness of the spinach rice and the Indian element through the spice fragrances in a warm way. I rolled the sushi with some avocado and mango to add fruitiness to the spinach flavor. Topped the sushi with baby asparagus and roasted sesame seeds to add a crunchy note. You can even compose these fusion sushi roll recipes with other Indian style rice preparations like turmeric or saffron rice.
Furthermore, serve these fusion sushi roll recipes with a fusion dip that blends together the traditional sushi dark soy sauce with a dash of Indian mango pickle. Sounds weird? Well great, after all what fun is fusion cooking without a little bit of experimenting and discovering?
Most of all, try Indi Green Sushi, I promise you newness and freshness in every way!
(Serves 2 people)
2 tea spoon clarified butter (ghee)
1 stick cinnamon
1-2 bay leaves
100-120 gms rice
Salt to taste
1-2 bunches spinach, fine chopped
1 avocado, cut into long slices
1 mango, cut into long slices
3-4 nori sushi paper sheets
7-8 baby asparagus, cut into long
1 table spoon sesame seeds, roasted
1 piece mango pickle
Dark soy dipping
For Palak (Spinach) Rice
In a deep medium size pan, heat clarified butter
Add cinnamon, cloves and bay leaves
Add 3-4 cups hot water, then add pre-soaked rice and ½ tea spoon salt
As the rice gets cooked, drain the excess water in rice through a sieve
In another medium size pan, add spinach
Sprinkle some drops of water and few pinches of salt on spinach
Cover the pan for 2 minutes to steam the spinach
Cool down the steamed spinach slightly and fine blend it
Mix the rice and spinach paste together in a pan
Cook for 1 minute so that rice becomes a bit sticky
Bring spinach rice to room temperature and remove the whole spices
Refrigerate for 30 minutes
For rolling the sushi
Spread rice in a sushi roller (I used a basic sushi roller, you may choose any other method you prefer)
Place the nori sushi paper over the rice layer
Place avocado and mango slices in the sushi roller and roll the sushi
Take the roll out and cut it into 1.5 inch pieces
Pour some mango puree on top of the sushi, set baby asparagus on top.
Sprinkle roasted sesame seeds on sushi.
Blend a small slice of mango pickle into the dark soy sauce, serve this dipping with sushi.
Recipe by Shikha Singh