Indo-style Sushi Rolls

Ingredients

While the original Japanese sushi rolls focus on simplicity and delicate flavors, the Indo-style Sushi Rolls will feature bolder and spicier elements. We will use traditional Indo spices such as cumin, coriander, and turmeric to infuse the rolls with a distinct Indo flair. Additionally, we will incorporate ingredients commonly found in Indo cuisine, such as curry leaves and tamarind, to enhance the flavors. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 nori seaweed sheets 4 nori seaweed sheets
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 200g cooked shrimp, peeled and deveined 200g cooked shrimp, peeled and deveined
• 200g cooked chicken, shredded 200g cooked chicken, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Pickled ginger and wasabi, for serving Pickled ginger and wasabi, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.
2. 2.
   In a small bowl, mix together soy sauce, tamarind paste, cumin powder, coriander powder, turmeric powder, and chili powder to make the Indo-style sauce.
3. 3.
   Lay a bamboo sushi mat on a clean surface and place a nori sheet on top.
4. 4.
   Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
5. 5.
   Arrange a layer of cucumber, carrot, red bell pepper, shrimp, and chicken in the center of the rice.
6. 6.
   Drizzle the Indo-style sauce over the filling.
7. 7.
   Using the bamboo mat, carefully roll the sushi tightly, applying gentle pressure to seal it.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Slice each sushi roll into bite-sized pieces.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve the Indo-style Sushi Rolls with pickled ginger, wasabi, and additional Indo-style sauce on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a sticky texture.
• Nori seaweed sheets — Toast the nori sheets lightly over a flame or in a dry skillet for a few seconds to enhance their flavor.
• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain it to remove any seeds or fibers.
• Cumin powder — Toast whole cumin seeds in a dry skillet until fragrant, then grind them into a powder for maximum flavor.
• Coriander powder — Use freshly ground coriander seeds for a more intense aroma.

Tips & Tricks

• For added heat, sprinkle some finely chopped green chilies on top of the sushi rolls before rolling.
• Experiment with different fillings such as paneer, tofu, or grilled vegetables to suit your taste preferences.
• Serve the sushi rolls with a side of Indo-style peanut sauce for dipping.
• Use a sharp, wet knife to slice the sushi rolls cleanly without squishing the filling.
• To prevent the sushi rice from sticking to your hands, keep a bowl of water nearby to wet your hands as needed.

Serving advice

Serve the Indo-style Sushi Rolls as an appetizer or main course. Arrange the sushi rolls on a platter and garnish with fresh cilantro leaves for an attractive presentation. Serve with pickled ginger, wasabi, and additional Indo-style sauce on the side for dipping.

Presentation advice

Arrange the sliced sushi rolls in a spiral pattern on a rectangular serving dish. Garnish with sprigs of fresh cilantro and sprinkle some toasted sesame seeds over the rolls for added visual appeal. Serve with small bowls of pickled ginger and wasabi on the side.