International Sushi Day: Chefs Share Recipes For Beginners To Try At Home

International Sushi Day, observed every year on the 18th of June, is the time when people all across the globe come together to celebrate the Japanese dish. What once originated to preserve the fresh fish in fermented rice, sushi has now become a staple in most parts of the world. As for India, the rise of Asian restaurants serving authentic sushi rolls has been on the rise over the past decade.

Also Read: Nigiri To Sashimi: 7 Exquisite Japanese Sushi Creations

Cucumber And Avocado Sushi Roll 

By Chef Arindam Bose, Sous Chef at Megu, The Leela Palace New Delhi

Ingredients:

For the Sushi Roll:

• Sushi rice
• Thin cucumber slices (peeled and sliced)
• Cucumber strips (for filling)
• Avocado strips (for filling)

For Sushi Rice Vinegar:

• 325 ml Vinegar (suitable for sushi)
• 200 gm Sugar
• 50 gm Salt

For Cooking Sushi Rice:

• 500 gm Sushi rice
• Water (for rinsing, soaking, and cooking)

Instructions:

1. In a stock pot, combine 325 ml of vinegar, 200 gm sugar, and 50 gm salt.
2. Gently heat the mixture until the sugar and salt are fully dissolved. Let the vinegar mixture cool completely before use.
3. Rinse 500 gm sushi rice gently in water at least three times to remove excess starch. 
4. Soak the rinsed rice in fresh water for 45 minutes.
5. Strain and steam or cook the rice in a rice steamer for about 45 minutes until tender.
6. Once cooked, transfer the rice to a mixing bowl.
7. While the rice is still warm, add the prepared sushi vinegar and gently fold it in. Allow the rice to cool to a warm temperature before using.
8.  Slice thin sheets of cucumber (with skin removed) to use as the outer layer. Lay the cucumber sheets flat on a bamboo sushi mat.
9. Spread a layer of prepared sushi rice evenly over the cucumber sheet. Place cucumber and avocado strips across the centre of the rice.
10. Carefully roll the sushi using the mat, keeping the cucumber on the outside and the rice on the inside.
11. Once rolled tightly, slice into 6–8 equal pieces using a wet, sharp knife and serve.

Volcano Uramaki (Spicy Tuna or Salmon)

By Chef Raisha Fajar, YOROKO, Cinnamon Life, Colombo

Ingredients (for 1 roll):

• 1 sheet of nori (cut in half)
• 80–90g sushi rice
• 50g tuna or salmon (raw or cooked), finely chopped
• 1 tbsp spicy mayo (Japanese Kewpie Mayonnaise + Sriracha)
• 2 sticks of  cucumber
• Optional: Sichimi togarashi (Japanese chilli pepper mix)
• Sliced spring onion for garnish

Instructions:

1. Mix the tuna or salmon with spicy mayo to prepare the filling.
2. Lay plastic wrap over a bamboo mat. Place the nori sheet on top.
3. Cover the nori evenly with sushi rice, then flip it over so the rice is on the outside.
4. Sprinkle the shichimi on top of the rice.
5. Spread the spicy filling across the centre of the nori.
6. Roll tightly using the bamboo mat and plastic wrap.
7. Remove the plastic wrap, slice into pieces, and top with fish and spicy mayo mix, garnish with spring onion on top.

Vegetarian California Roll 

By Chef Param Luthra, Cedar Club House

Ingredients (for 1 roll):

• 1 Nori sheet
• 90 gm Sushi rice
• 10 gm Cream cheese
• 10 gm Cucumber (thinly sliced)
• 6 gm Pickled carrot
• 6 gm Pickled radish
• 10 gm Avocado (sliced)
• 10 gm Japanese mayonnaise
• Microgreens (for garnish)
• Soy vinegar, pickled ginger, and wasabi (to serve)

Instructions:

1. Take 1 kg of sushi rice and rinse it 2–3 times with cold water to remove excess starch.
2. Add 1100 ml of water and cook the rice in a rice cooker or on the stovetop for approximately 20 minutes.
3. Once cooked, allow the rice to cool slightly. Add 250 ml of sushi vinegar and gently mix to coat the rice evenly.
4. Let the rice cool completely, then refrigerate for 1 to 2 hours before use.
5. Cut a nori sheet into a square, if needed.
6. Spread 90 gm of the chilled sushi rice evenly over the nori, leaving a small border at the top.
7. Layer the fillings in a horizontal line: cream cheese, cucumber, pickled carrot, pickled radish, and avocado.
8. Using a sushi mat, roll the nori tightly into a firm roll. Slice the roll into bite-sized pieces using a wet, sharp knife.
9. Drizzle Japanese mayonnaise over the sushi pieces.
10. Garnish with fresh microgreens. Serve with soy vinegar, pickled ginger, and wasabi on the side.

Tuna Mayo Sushi (Temaki Hand Roll Style)

By Chef Harpal Singh, Jim Corbett Marriott Resort & Spa

Ingredients:

• 1 cup sushi rice
• 1.5 tbsp rice vinegar
• ½ tbsp sugar
• ¼ tsp salt
• 1 sheet of nori (cut into 2 halves)
• 1 can of tuna (in water or oil), drained
• 2 tbsp mayonnaise
• Optional: sliced cucumber or lettuce, sriracha for spice

Instructions:

1. Rinse and cook rice. Season with vinegar, sugar, and salt. Let it cool.
2. Mix tuna with mayo (and a little sriracha if desired).
3. Place a half sheet of nori on your palm or a surface. 
4. Add a small amount of rice in one corner. Top with tuna mayo and a strip of cucumber.
5. Fold over into a cone shape, like an ice cream cone. Use a grain of rice to glue the edge shut.
6. Temaki rolls are best eaten immediately so the nori stays crisp.