South Indian Style Anago Nigiri Sushi

Ingredients

In this South Indian adaptation of Anago Nigiri Sushi, we replace the traditional Japanese seasoning with a spicy and tangy masala paste. The sushi rice is also seasoned with South Indian spices, giving it a distinct flavor profile. Additionally, we serve the sushi with tamarind chutney, which adds a tangy element to the dish. We alse have the original recipe for Anago nigiri sushi, so you can check it out.

• 200g (7 oz) anago (saltwater eel) 200g (7 oz) anago (saltwater eel)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 teaspoon jaggery (or brown sugar) 1 teaspoon jaggery (or brown sugar)
• Salt to taste Salt to taste
• 2 cups (470ml) cooked sushi rice 2 cups (470ml) cooked sushi rice
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Tamarind chutney, for serving Tamarind chutney, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, tamarind paste, jaggery, and salt to make a masala paste.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the masala paste and cook for 2-3 minutes until fragrant.
3. 3.
   Add the anago to the pan and cook for 4-5 minutes, flipping once, until the eel is cooked through and coated with the masala paste.
4. 4.
   Remove the anago from the pan and let it cool slightly.
5. 5.
   Cut the anago into thin slices.
6. 6.
   Take a small portion of sushi rice and shape it into a rectangular mound.
7. 7.
   Place a slice of anago on top of the rice and gently press to secure it.
8. 8.
   Repeat the process with the remaining rice and anago slices.
9. 9.
   Garnish the sushi with fresh coriander leaves.
10. 10.
    Serve the South Indian Style Anago Nigiri Sushi with tamarind chutney on the side.

Treat your ingredients with care...

• Anago — Make sure to thoroughly clean and debone the anago before cooking to ensure a smooth eating experience.

Tips & Tricks

• If anago is not available, you can substitute it with any other firm white fish.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For an extra burst of flavor, sprinkle some toasted sesame seeds on top of the sushi before serving.
• Serve the sushi with pickled ginger and soy sauce for a traditional touch.
• Experiment with different herbs and spices for the garnish to add your own twist to the dish.

Serving advice

Serve the South Indian Style Anago Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the sushi neatly on a serving plate and drizzle some tamarind chutney over the top for an added burst of flavor.

Presentation advice

To enhance the presentation, you can garnish the plate with edible flowers or microgreens. Arrange the sushi in a visually appealing pattern and serve it on a traditional South Indian banana leaf for an authentic touch.