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Last Updated Thursday December 14 2017 09:30 AM IST

Sushi platter - the raw taste of elements

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Preparation Time

30 minutes

Cooking Time

30 minutes

Serves

2

Calories

Japanese cuisine is in vogue nowadays. With the West's growing frenzy over salmon rolls and nori recipes, demand is high for authentic Japanese dishes. Lately, these dishes have made inroads into India and restaurants offering authentic Japanese dishes have started to sprout in the metros. Kerala was yet to join the league as connoisseurs held several apprehensions towards consuming raw seafood. However, thanks to pop culture, the skepticism is dying down and gourmets have found interest in the exotic dish.

In this platter, we have three types of sushis- California maki, Nigiri and Sashimi. California maki, also known as California roll, is an inside-out sushi made using crab mayo. Although sushi is a Japanese dish, California maki variety was developed in North America. Nigiri is a slice of raw fish served over the Japanese sticky rice and Sashimi is mostly a carefully cut raw fish strip.

The platter should be served with with wasabi and Japanese young ginger (gari).

Ingredients

For sushi rice
500 gm boiled Japanese sticky rice

650 ml water

Sushi vinegar

90 ml Japanese rice vinegar
45 ml sugar
22 ml salt

California maki

80 gm sushi rice
1 nori sheet (seaweed)
20 gm Tobbiko (flying fish egg)
¼ of a cucumber cut lengthwise
1/2 avocado cut lengthwise
2 tbsp crab meat
1 tbsp Japanese mayonnaise
Nigiri and Sashimi

1 large slice of fresh Akami tuna

1 large slice of fresh Norwegian Salmon

1 large slice of fresh redsnapper

Preparation

Japanese sticky rice

Wash the rice two times
Strain and add 1400 ml water and keep it for 10 minutes
Switch on the fire and keep high flame, when the rice and water will comes to the same level reduce the fire and keep very slow flame
Cover the pot with proper lid or silver foil and keep it for 7 minutes
After 7 minutes, switch off the fire and keep it for another 14 minutes
Remove the lid, take out the rice and keep it in the warmer

Sushi vinegar
Mix all ingredients together in a pot and place it on a stove

Once the vinegar starts to boil, switch off the fire

Keep it aside
Sushi rice
Take 500gm boiled Japanese rice rice mix it with 60ml sushi vinegar
Preparation
In a bowl mix some crab meat with mayonnaise and keep aside
Take the nori sheet, apply the rice on top and spread the tobbiko on top the rice.

Then other side of the nori sheet put the avocado, cucumber and crab meat

Roll it and make the maki tight with help of bamboo mat

Cut the roll by 6 or 8 pieces

Nigiri

Take 30 gm rice on the palm and press to make it a ball

Slice 40 gm of any fish and cut it into a thin strip

Place it on top of the rice ball carefully

Repeat the process with the remaining fish types

Sashimi

Slice 30 gm of each fish into a thin strip carefully and place it on the platter

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