GET ROLLIN’: TALE OF THE BELOVED SUSHI
On International Sushi Day today, here’s all you need to know about the Japanese speciality that has carved its niche among Indians
Who would have thought that sushi, a mildly flavoured food would become so popular among Indians that we would be spoilt for choice? From vegetables like avocado, cucumber, carrot, asparagus and enoki mushrooms to chicken katsu, prawn tempura, crab and salmon — there is a sushi filling for every taste.
With some modification, sushi was born. “The Japanese innovated the dish with seasoned vinegar to make it perfect for immediate consumption. In modern times, it has become a globally loved fast food, which is consumed differently across the globe,” says Prakash Pradhan, head chef, Yazu, Goa.
“Earlier, Indians were sceptical to try authentic Japanese cuisine, especially sushi, since it contained raw fish. But, the perception began to change slowly with the introduction of vegetables in sushi and the popularity of modern Japanese cuisine,” says Nariaki Higuchi, partner chef, Harajuku Tokyo Café, Delhi.
Indians love to devour and customise food from other countries by adding spices, herbs and other ingredients, and sushi is no exception. One can try sushi pizza, burgers, and tangy rolls for a zesty flavour. “We continuously innovate and create new types of sushi with ingredients, spices and toppings keeping the Indian palate in mind. Spicy aburi salmon roll, spicy tuna salsa roll, etc. are a few examples” shares Higuchi.
Sushi is all about its ingredients and toppings, so choosing the right combination is essential. “Salmon and avocado, cucumber and avocado, avocado and cream cheese, teriyaki mushroom and spring onion, and prawn tempura and cucumber — these make for delicious pairs,” says Parvez Khan, head chef, Wakai, Mumbai. In summer, one can also try avocado and mango sushi for a refreshing twist!
Speaking ofo the role of side dishes that ac ccompanying sushi play, Raul An ndea Borja,
Japanese che ef, The
Claridges, say ys,
Uramaki:
“Wasabi is used to make the fish taste better and fight bacteria from raw fish. Gari (ginger) is the perfect sushi companion; it is used to cleanse palate between the different sushi rolls and neutralise your mouth with the slightly spicy heat from ginger. For those who are not used to the raw fish smell of sushi, using soy sauce is recommended.”