Tanzanian-inspired Aji Nigiri Sushi

Ingredients

In this Tanzanian-inspired adaptation of Aji Nigiri Sushi, we incorporate Tanzanian spices and flavors to infuse the dish with a unique twist. The sushi rice is seasoned with a blend of Tanzanian spices, adding a fragrant and slightly spicy element. The Aji fish is marinated in a tangy Tanzanian citrus sauce, enhancing the flavors and giving it a zesty kick. We alse have the original recipe for Aji nigiri sushi, so you can check it out.

• 250 grams (8.8 oz) Aji fish fillets 250 grams (8.8 oz) Aji fish fillets
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon Tanzanian curry powder 1 teaspoon Tanzanian curry powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed lime juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Nori seaweed sheets, cut into thin strips for garnish Nori seaweed sheets, cut into thin strips for garnish
• Wasabi and pickled ginger, for serving Wasabi and pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 68g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2.
   In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
3. 3.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the seasoning. Set aside.
4. 4.
   In a separate bowl, combine the Tanzanian curry powder, ground cumin, ground coriander, chili powder, and turmeric. Mix well.
5. 5.
   Cut the Aji fish fillets into thin slices and place them in a shallow dish.
6. 6.
   In a small bowl, whisk together the lime juice, soy sauce, honey, and 1 teaspoon of the spice mixture. Pour the marinade over the Aji fish slices, ensuring they are well coated. Let it marinate for 10 minutes.
7. 7.
   Take a small portion of sushi rice and shape it into a rectangular mound using wet hands. Place a slice of marinated Aji fish on top of the rice and gently press it to adhere.
8. 8.
   Repeat the process with the remaining rice and Aji fish slices.
9. 9.
   Garnish each sushi piece with a strip of nori seaweed.
10. 10.
    Serve the Tanzanian-inspired Aji Nigiri Sushi with wasabi and pickled ginger on the side.

Treat your ingredients with care...

• Aji fish — Ensure the fish is fresh and of high quality. If Aji fish is not available, you can substitute it with another firm white fish such as snapper or sea bass.

Tips & Tricks

• To achieve the best flavor, allow the rice to cool slightly before seasoning it with the vinegar mixture.
• Wetting your hands with water while shaping the sushi rice will prevent it from sticking to your hands.
• Adjust the amount of Tanzanian spices according to your preference for spiciness.
• Serve the sushi immediately after assembling to ensure the freshness of the fish.
• Experiment with different Tanzanian spices and flavors to create your own unique twist on this Tanzanian-inspired Aji Nigiri Sushi.

Serving advice

Serve the Tanzanian-inspired Aji Nigiri Sushi as an appetizer or part of a sushi platter. Arrange the sushi pieces on a beautiful platter and garnish with fresh herbs or edible flowers for an elegant presentation.

Presentation advice

Arrange the Tanzanian-inspired Aji Nigiri Sushi neatly on a rectangular plate, with the vibrant orange Aji fish slices placed on top of the sushi rice. Garnish with thin strips of nori seaweed for an added visual appeal. Serve with wasabi and pickled ginger on the side to complement the flavors.