Indian Sushi | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Basic sushi rolls can be filled with any ingredients you choose. Try it with smoked salmon, crab meat, tuna - and the list goes on! ... Make vegetarian sushi rolls by omitting the fish and adding extra vegetables if desired.

INDIAN SUSHI

Ingredients

250 grams rawas fish fillets
1 cup cooked split pigeon peas (toor dal)
1½ cups cooked sticky rice
4 nori sheets
1 tablespoon ginger-garlic paste
1½ teaspoons red chilli powder
¾ teaspoon coriander powder
¼ teaspoon + a pinch of turmeric powder
Salt to taste
Juice of ½ lemon
1½ teaspoons ghee
2 teaspoons cumin seeds (jeera)
1 medium onion
5-6 garlic cloves
½ teaspoon oil+ for shallow-frying
½ teaspoon chaat masala

Method

1. To make marinade, mix together ginger-garlic paste, 1 teaspoon chilli powder, coriander powder, ¼ teaspoon turmeric powder, salt and lemon juice in a bowl.
2. Cut the fish fillets lengthwise into strips and halve. Transfer on a plate, add prepared marinade and rub well on both the sides. Set aside to marinate for 10-15 minutes.
3. Heat 1 teaspoon ghee in a small non-stick tempering pan. Add 1 teaspoon cumin seeds and let the seeds change colour.
4. Pour the tempering over the cooked sticky rice and mix well. Set aside.
5. Peel and finely chop onion. Finely chop garlic cloves.
6. Heat ½ teaspoon oil and remaining ghee in the same tempering pan. Add remaining cumin seeds, chopped garlic and onion and sauté till onion turns golden brown.
7. Add pinch turmeric powder and remaining chilli powder and switch off heat. Add chaat masala and mix well.
8. Pour the tempering over the cooked pigeon peas and mix well. Set aside.
9. Heat some oil in a non-stick pan. Place the marinated fish strips and shallow-fry from all sides till golden brown. Drain on absorbent paper.
10. Halve nori sheets, place them, one by one, on one side of a sushi mat. Place a portion of the tempered sticky rice on the sheet and spread thinly. Place a spoonful of tempered pigeon peas from one end till the other and top with 2 fried fish halves.
11. Roll the sushi away from you with your hands, tucking in the fish as you go. Remove the mat and press the roll into a compact rectangular log.
12. Cut into pieces and serve immediately.

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