Celebrated every year on June 18, International Sushi Day evokes a range of emotions for foodies, from lovers to haters, towards this iconic Japanese dish. Though tastes vary, sushi is a big deal for lovers of Japanese cuisine and an ideal opportunity to indulge in culinary exploration. In addition to its gastronomic appeal, sushi also offers incredible health benefits. Rich in omega-3 fatty acids found in fish, low-calorie seaweed and nutritious vegetables, sushi promotes heart health and overall wellness. Sushi is popular all over the world and International Sushi Day is not only a celebration of taste but also a day to recognize the nutritional value and cultural importance of sushi.
If you want to make sushi at home, we are here to help you. Check out our special cooking guide featuring mouthwatering recipes by Chef Sanjeev Kapoor. Put on your chef’s hat, grab your ingredients and get ready to celebrate International Sushi Day from the comfort of your kitchen. (Read also: Bakrid 2024 Special: From Shahi Tukda to Seer Khurma, 5 Delicious Recipes for a Memorable Eid-ul-Adha Celebration )
Homemade sushi recipes you should try
1. Fried sushi
material:
1 sheet of nori seaweed
1/2 cup cooked short grain rice
1 teaspoon vinegar
A pinch of salt
1/2 teaspoon granulated sugar
3-4 boiled hemp spears
1 medium cucumber, cut into 2-inch strips
1 small carrot, peeled and cut into 2-inch strips
2 cheese strips
1 cup refined wheat flour (maida)
Freshly ground black pepper (optional)
2 eggs (cracked)
1/2 cup cornflakes
1/2 cup breadcrumbs
Frying oil
Serve with soy sauce dip
Method:
1. Place the rice in a bowl and add the vinegar, salt, and granulated sugar and mix well.
2. Prepare the sushi rolls by placing them on plastic wrap. Dip your fingers in water, take some rice and spread it evenly on the roll. Place a sheet of nori on top and press lightly. Place a few pieces of asparagus, cucumber and carrot on top and roll tightly.
3. Combine the flour in a shallow bowl, add the salt and freshly ground black pepper and mix well. Roll the sushi logs into the mixture.
4. In a large bowl, beat the eggs with the salt and freshly ground black pepper. Roll the sushi logs in the bowl and mix until the eggs are completely coated.
5. Mix the cornflakes and breadcrumbs in a large dish and spread on the sushi dough.
6. Heat enough oil in a large saucepan and gently place the sushi logs in and fry until golden brown. Drain on absorbent paper.
7. Cut the fried sushi into small pieces and place on a plate. Serve warm with soy sauce.
2. Shrimp tempura sushi rolls
material:
4 medium shrimp, shelled and deveined (tails still attached)
2 cups cooked sushi rice
1 egg
¾ cup soda
1½ tbsp refined wheat flour (maida)
A pinch of salt
Frying oil
1 sheet of nori seaweed
1/4 medium cabbage (sliced)
8 to 10 avocado slices
1/4 medium carrot, peeled and sliced
Sprinkle with Sriracha mayonnaise
Pickled ginger for garnish
Wasabi paste for serving
Japanese soy sauce (for serving)
Method:
1. Make a small cut on each side of the shrimp.
2. Crack the eggs into a bowl, add the carbonated water and mix well. Add the refined flour and salt and mix well.
3. Heat enough oil in a kadai, dip the prawns in the egg mixture and deep fry in the hot oil until golden brown and crisp. Drain on absorbent paper and keep aside.
4. Place a rolling mat on the work surface and lay the nori seaweed on top.
5. Wet your palms with a little water and take a small amount of sushi rice and spread it evenly, leaving the edges uncovered.
6. Place the shrimp on top, sprinkle the cabbage on top, then top with the avocado slices and carrots.
7. Drizzle with Sriracha mayonnaise and roll tightly.
8. Slice and serve with pickled ginger, wasabi, and soy sauce.
3. Sushi Bowl
material:
1 cup sushi rice
A pinch of salt
1 teaspoon sugar
2 to 3 tablespoons of rice vinegar
2 tablespoons Sriracha sauce
¼ cup mayonnaise
150g boneless chicken breast (cut into thick slices)
3/4 tablespoon ginger and garlic paste
1½ tablespoons cornflour
Frying oil
1 medium carrot, peeled and thinly sliced
4-6 small red radishes (sliced)
1 medium cucumber, sliced
1 cup shredded purple cabbage
1 medium avocado (flesh removed)
4 tablespoons shredded seaweed
Toasted white sesame seeds for sprinkling
Method:
1. Heat a deep nonstick frying pan, add the sushi rice and 2 cups of hot water, cover and cook over medium heat for about 8 to 10 minutes.
2. Put the salt and sugar in a bowl, add the rice vinegar and mix well. Set aside.
3. Place Sriracha sauce in a bowl, add mayonnaise and mix well.
4. Place the chicken in a bowl and add the salt, ginger-garlic paste and cornstarch and mix well.
5. Heat enough oil in a kadai, add the chicken and fry till golden brown. Drain on absorbent paper and keep aside.
6. Transfer the cooked rice to a plate and let it cool. Add the rice vinegar and mix well. Transfer to a bowl and press well.
7. Plate upside down into bowls. Place the fried chicken to one side and arrange the shredded carrot, red radish slices, cucumber, cabbage, and avocado around it.
8. Pour the Sriracha sauce and mayonnaise mixture on top.
9. Place the nori seaweed on top of the rice, sprinkle with sesame seeds and serve.
4. Indian Sushi
material:
250 grams of raw fish fillet
1 cup boiled pigeon peas (toor dal)
1 ½ cups cooked glutinous rice
4 sheets of nori seaweed
1 tablespoon ginger and garlic paste
1 ½ teaspoons red pepper powder
3/4 teaspoon ground coriander
¼ teaspoon + pinch of turmeric powder
A pinch of salt
Juice of 1/2 lemon
1½ teaspoons ghee
2 teaspoons cumin seeds (jeera)
1 medium sized onion
5-6 cloves of garlic
1/2 teaspoon or more of oil for deep frying
1/2 teaspoon chat masala
Method:
1. To make the marinade, mix the ginger-garlic paste, 1 tsp chili powder, coriander powder, ¼ tsp turmeric powder, salt, and lemon juice in a bowl.
2. Cut the fish fillets lengthwise into strips and then cut them in half. Transfer to a plate and add the reserved marinade, rubbing both sides well. Leave to marinate for 10-15 minutes.
3. Heat 1 teaspoon of ghee in a small nonstick frying pan. Add 1 teaspoon of cumin seeds and wait until the seeds change color.
4. Pour the tempering agent into the cooked glutinous rice and mix well. Set aside.
5. Peel and finely chop the onion. Finely chop the garlic as well.
6. In the same pan, heat ½ teaspoon of oil and the remaining ghee. Add the remaining cumin seeds, chopped garlic and onion and saute until the onion is golden brown.
7. Add a pinch of turmeric powder and remaining chilli powder and switch off the flame.Add chat masala and mix well.
8. Pour the tempering over the cooked pigeon peas and mix well. Set aside.
9. Heat oil in a non-stick frying pan, place the marinated fish fillets and fry until golden brown on all sides. Drain on absorbent paper.
10. Cut the nori seaweed in half and place one piece on each side of the sushi mat. Place the warm glutinous rice on top of the nori and spread it out thinly. Place a spoonful of warm pigeon peas on each side, then top with the two fried fish halves.
11. Use your hands to roll the sushi away from you, tucking the fish in as you roll. Remove the mat and press the roll into a compact rectangle.
12. Cut into pieces and serve immediately.
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