International Sushi Day 2023: What Is This Japanese Dish All About? Take A Look At Some Interesting Recipes

Sushi is a traditional Japanese dish consisting of seasoned rice called sushi rice, which is typically flavoured with vinegar, sugar, and salt and is served with an assortment of ingredients.

(Representational Image)

Source : Getty

New Delhi: International Sushi Day is celebrated on June 18 every year, since 2009. This day was created to encourage people all over the world to eat sushi and also to unite sushi lovers in one special day dedicated to them. In addition, this day aims to raise awareness about the history of sushi, facts about it, and why people love eating it.

What Is Sushi:

Sushi is a traditional Japanese dish consisting of seasoned rice called sushi rice, which is typically flavoured with vinegar, sugar, and salt. It is accompanied by an assortment of ingredients such as raw or cooked seafood, vegetables, and other toppings. Sushi comes in various styles and presentations, but the fundamental element that ties them together is the use of sushi rice, also known as ‘shari’ or ‘sumeshi’.

Interesting Sushi Recipes To Try At Home:

1. Sake Cream Cheese and Avocado Maki (By Vivek Kalia, Executive Chef, The Westin Kolkata, Rajarhat)

Ingredients: 

• Fresh Salmon- 60gms
• Philadelphia Cream cheese- 30gms
• Avocado- 30gms
• Vinegar Sushi rice- 80 to 100gms
• Ikura- 5 gms
• Fresh wasabi- 2gms
• Kikkoman soyu- 5ml
• Gari (Japanese pickled ginger)- 4 gms
• Nori sheet- 1 piece

Preparation:

For the sushi rice:

• Rinse 2 cups of sushi rice in cold water until the water runs clear.
• Cook the rice according to the package instructions or using a rice cooker.
• In a small bowl, mix 1/4 cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved.
• Once the rice is cooked and still hot, transfer it to a large bowl and gradually add the vinegar mixture, gently folding it into the rice with a wooden spatula.
• Set aside to cool.

Method for the roll:

• Take fresh salmon, avocado, and cream cheese and thinly slice them.
• Place them on a nori sheet along with vinegar sushi rice. Roll the ingredients tightly using a bamboo mat, following the traditional sushi rolling technique.
• Garnish the roll by adding salmon roe (ikura) on top.
• Arrange the sushi roll on a sushi platter and serve it with gari (pickled ginger), Kikkoman soy sauce, and freshly grated wasabi for an exquisite dining experience.

2. Rainbow Roll (By Prakash Chettiyar, Director Of Culinary, J W Marriot, Kolkata)

Ingredients:

• Sushi rice (2 cups)
• Nori (seaweed) sheets (5-6 sheets)
• Cooked fish (such as grilled or baked tuna and salmon)
• Cooked imitation crab meat (shredded or sliced)
• Cooked cucumber slices
• Cooked avocado slices
• Soy sauce
• Wasabi
• Pickled ginger

Method:

For the sushi rice:

• Rinse 2 cups of sushi rice in cold water until the water runs clear.
• Cook the rice according to the package instructions or using a rice cooker.
• Once cooked, transfer the rice to a large bowl and let it cool slightly.
• While it's still warm, season the rice with rice vinegar, sugar, and a pinch of salt. Mix gently to combine.

For the Rainbow Roll:

• Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. This will prevent the rice from sticking to the mat.
• Place a sheet of nori on the bamboo mat, shiny side down.
• Wet your hands with water to prevent the rice from sticking.
• Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of the nori uncovered at the top.
• Flip the nori and rice over, so the rice side is facing down on the bamboo mat.
• Arrange a layer of cooked fish (tuna and salmon), cooked imitation crab meat, cooked cucumber slices, and cooked avocado slices in the centre of the nori sheet, parallel to the bottom edge.
• Using the bamboo mat, start rolling the sushi tightly, applying gentle pressure to keep the ingredients in place.
• Once rolled, apply a small amount of water to the uncovered nori at the top to seal the roll.
• Repeat the process to make more rolls with the remaining ingredients.
• Using a sharp knife, dampened with water, slice each roll into bite-sized pieces (about 6-8 pieces per roll).
• Arrange the Rainbow Roll pieces on a serving platter.
• Serve the Rainbow Rolls with soy sauce, wasabi, and pickled ginger.

3. Shrimp Tempura Roll (By Prakash Chettiyar, Director Of Culinary, J W Marriot, Kolkata)

Ingredients:

• Sushi rice (2 cups)
• Nori (seaweed) sheets (5-6 sheets)
• Shrimp (8-10 medium-sized, peeled and deveined)
• Tempura batter mix
• Vegetable oil (for frying)
• Cucumber (thinly sliced into strips)
• Avocado (thinly sliced)
• Soy sauce
• Wasabi
• Pickled ginger

Method:

For the sushi rice:

• Rinse 2 cups of sushi rice in cold water until the water runs clear.
• Cook the rice according to the package instructions or using a rice cooker.
• Once cooked, transfer the rice to a large bowl and let it cool slightly.
• While it's still warm, season the rice with rice vinegar, sugar, and a pinch of salt. Mix gently to combine.

For the Shrimp Tempura Roll:

• Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
• Place a sheet of nori on the bamboo mat, shiny side down.
• Wet your hands with water to prevent the rice from sticking.
• Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of the nori uncovered at the top.
• Flip the nori and rice over so the rice side is facing down on the bamboo mat.
• Arrange a layer of cucumber strips, avocado slices, and shrimp tempura in the centre of the nori sheet, parallel to the bottom edge.
• Using the bamboo mat, start rolling the sushi tightly, applying gentle pressure to keep the ingredients in place.
• Once rolled, apply a small amount of water to the uncovered nori at the top to seal the roll.
• Repeat the process to make more rolls with the remaining ingredients.
• Using a sharp knife, dampened with water, slice each roll into bite-sized pieces (about 6-8 pieces per roll).
• Arrange the Shrimp Tempura Roll pieces on a serving platter.
• Serve the Shrimp Tempura Rolls with soy sauce, wasabi, and pickled ginger.

4. Avocado Sushi Cake: (By Chef Vidisha Bathwal, Owner at Paprika Gourmet)

Ingredients:

• 1/2 cup rice-wine vinegar
• 1 tablespoon coarse salt
• 2 tablespoons sugar
• 3+3/4 cups water
• 3 cups sushi rice
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 2  (plum) tomatoes, diced
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1 pinch of ground cayenne pepper (Optional)
• Togarashi (optional)

Directions:

• In a small bowl, whisk together vinegar, salt, and sugar; set aside.
• Place the water and rice in a large saucepan; bring to a boil over high heat.
• Reduce heat to low; simmer, covered, until the rice has absorbed all water, about 15 minutes.
• Transfer rice to a large bowl. Stirring constantly, slowly add the reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
• For the guacamole: Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper.

For Assembly :

• In a ring mould, put some prepared sushi rice, pat it down, and top it up with some togarashi powder (optional ). 
• Top it up with some mashed avocado, lastly, make an avocado flower and place it on top 
• Garnish with microgreens.

5. Crispy Quinoa And Edamame Roll (By Chef Sakshi Surekha, Owner- Homely Zest)

Ingredients:

For Sushi Rice: 

• To cook the sushi rice in a rice cooker
• 500g Japanese Sushi rice
• 750ml Water

To make the sushi vinegar seasoning:

• 100 ml Sushi Vinegar 
• 60gms Sugar 
• 20gms Salt 

To flavour the rice:

• 600g rice- cooked
• 100-150ml of the sushi vinegar seasoning 

To make the sesame mayonnaise:

• 15ml Oil 
• 60ml Mayonnaise 
• 15gms Tomato ketchup 

To cook the shitake mushrooms:

• 50g Dehydrated Shitake mushrooms, soaked and sliced 
• 30ml Kikkoman soya sauce 
• 30ml Mirin 
• 10ml Vegetable Oil 

To cook the quinoa:

• 50g  Quinoa 
• 200 ml Water, boiling 
• Oil to fry

Method:

• To cook the rice, wash the rice at least 4 - 5 times to remove excess starch and drain the water. 
• Put the rice with the measured quantity of water in the rice cooker. 
• Once the water starts boiling, lower the flame to medium to high and cook the rice for 15 minutes.
• After 15 minutes remove the pan from gas but leave the lid covered for 15 minutes. Check if the rice is done.
• Take out the rice and spread it with the sushi vinegar seasoning mentioned below. 

For the crispy quinoa and edamame roll:

• 1 sheet Nori 
• 60g Sushi rice, seasoned 
• 10g shitake mushroom, cooked 
• 10 gms carrot, cut into sticks 
• 10 gms cucumber, cut into matchsticks without seeds 
• 10 gms sesame mayonnaise 
• 30 gms Quinia, cooked and fried 
• 10 gms Edamame, steamed 
• Pomegranate seeds 

6. Dragon Roll Sushi Recipe: (By Suman Bharti, Founder of Reflex Bar Brewery and Dining)

Ingredients:

For the Dragon Roll:

• 1+1/2 cups sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori seaweed sheets
• 4 jumbo shrimp, cooked and deveined
• 4-6 asparagus spears, blanched
• 1/2 ripe avocado, sliced into strips
• Black sesame seeds, for garnish

For the Topping:

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha sauce

For the Garnish (optional):

• Green onions, thinly sliced
• Masago (capelin roe), for garnish
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

• Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.
• In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds or heat on the stovetop until the sugar dissolves.
• Pour this vinegar mixture over the cooked rice and gently mix it using a wooden spatula or rice paddle. Set aside to cool completely.
• In a separate bowl, mix the mayonnaise and Sriracha sauce to create the spicy mayo topping.
• Adjust the Sriracha sauce quantity according to your preferred level of spiciness.
• Lay a bamboo sushi mat on a clean surface and place a sheet of nori seaweed on top of it.
• Wet your hands with water to prevent sticking, and take about a handful of sushi rice.
• Spread the rice evenly on the nori, leaving a small strip at the top uncovered.
• Flip the nori sheet over so that the rice side is facing down on the sushi mat. Position the shrimp, asparagus, and avocado slices on the uncovered strip of nori.
• Starting from the bottom, roll the bamboo mat tightly, applying gentle pressure to shape the sushi roll. Ensure that the filling is enclosed within the rice.
• Repeat the process to make the remaining rolls.
• Once you have rolled all the sushi rolls, use a sharp knife to slice each roll into bite-sized pieces. Dip the knife in water before each cut to prevent sticking.
• Arrange the Dragon Roll pieces on a serving platter.
• Drizzle the spicy mayo topping over the sushi rolls and sprinkle with black sesame seeds.
• Garnish with green onions and masago, if desired.
• Serve the Dragon Roll sushi with soy sauce, wasabi, and pickled ginger on the side.
• Enjoy your homemade Dragon Roll sushi!