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Wednesday, 27 January 2016

Japanese Nigiri Sushi with Indian Flavours (Indo - Japanese Fusion Style)

          Here are some Japanese Nigiri Sushi with Indian flavours. You can mix and match and make these amazing small bites. Kids will enjoy if they are involved in making them. They can be relished as appetizers, main course or as a lunch box meal too with some green chutney as an accompaniment a la Indian style. So check for a step by step method with pictures to prepare it. 

          I came across few cute sushi moulds and thought to give it a try. I must confess that I truly enjoyed making them and they turned out quite delicious. In this version of mine, I made use of fried chicken, prawns, eggplants, sausages, boiled egg, coloured bell peppers, tomato and coriander leaves. In case of non-availability of such moulds, it can also be done with your hands, just like koftas and then follow the same method. 

  • 3/4 cup raw rice, soaked for an hour (I used Basmati Rice)
  • 1 tbsp. sesame oil
  • salt to taste
  • 1/2 cup each of coloured bell peppers, sliced
  • 1/2 cup prawns
  • 1/2 cup chicken slices
  • 1-2 sausages, sliced
  • 1 boiled egg. sliced
  • 1 long eggplant, sliced
  • few coriander leaves
  • spring onion (green part) as required
  • 1/2 tomato, sliced
  • 1/4 cup green chutney
  • 1/4 cup sweet tomato chutney
  • 1/2 tsp. chaat masala
  • 1/2 tsp. red chili powder
  • 2 tbsp. oil

          Pressure cook the rice in 2 cups water for 10 minutes on a low flame after the first whistle. Open the lid only after 1/2 an hour. Mash well. Add sesame oil and salt. Mix and keep aside.

          Heat oil in a pan and saute the eggplants, prawns, chicken and sausages separately. (Add more oil at this stage if required). Drain and keep aside.

          To assemble - In a greased sushi mould first line up with some rice. Then add the chutneys. Top it up with any of the sushi fillings according to your preference. Sprinkle some chaat masala and red chili powder.

          Cover it with more of rice. All the time keep dipping your fingers in the water while working with the rice. Place any topping of your choice - either prawns, sausage, chicken, eggs, etc. as the last layer.

          Close the lid of the mould and press tightly. Gently demould it and transfer to a serving dish. Serve as appetizers or main course with either green chutney or sweet chutney.

          Alternately in the absence of the Sushi moulds, it can be done with your hands. Take a small ball of rice and shape like a rectangular or oblong shaped koftas. 

          Press it tightly with your fingers, apply some chutney over it and place any topping over it. Securely tie it with a spring onion and serve with green chutney / sweet chutney a la Indian style.

                               To the mashed rice, add salt and sesame oil and mix well.

                                All the required ingredients.

                               Chop / slice the veggies.

                      Heat oil in a pan and saute the prawns, chicken, sausages & eggplants.

                               The Nigiri Sushi mould.

                                Layer the rice first.

                                Spread some green and sweet chutney.

                                Place the veggies as shown or any topping of your choice.

                                 Add another layer of rice.

                   Top it up with sausages, prawns, chicken, eggs, eggplants or any topping of 
                   your choice.

                                Put the lid on and press tightly.

                        Demould them and arrange on a serving plate. This is my first batch.

                               For the second batch - follow the same method.

                                My second batch of Nigiri Sushi.

                                Sushi made with the fore fingers.

                               Relish them with some green chutney a la Indian style. 

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