Get rollin’: Tale of the beloved sushi
Who would have thought that sushi, a mildly flavoured food, would become so popular among Indians that we would be spoilt for choice? On World Sushi Day today, we look at the different fillings we are spoilt with from vegetables like avocado, cucumber, asparagus and enoki mushrooms to chicken katsu, crab, prawn tempura and salmon — there is a sushi for every taste.
HUMBLE BEGINNINGS
The concept of fish preservation gave birth to the initial format of sushi. In order to keep the fish fresh, it was allowed to ferment with rice and water before being consumed; the rice was then discarded and fish was consumed. The method, which originated in China, made its way to Japan, where people started eating rice with the fish. 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.
THE INDIAN VERSION
“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.
THE PERFECT COMBO
Sushi is all about its ingredients and toppings, so choosing the right combination is essential. “Salmo 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 of the role of side dishes that accompanying sushi play, Raul Andea Borja, Japanese chef, The Claridges, says, “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.”
Max Crabstick Max Avocado THE TYPES
Some of the most popular sushi options are:
Nigiri: A topping, usually fish, l served on top of sushi rice Sashimi: Fish or shellfish l served alone (no rice)
Maki: Fish rolled in a nori sheet l with rice and other ingredients Uramaki: Similar to maki, but l rice is on the outside and sheet wraps around the filling Temaki: The sushi is handrolled l into a cone shape.
“In spite of the wide range of sushi types, I believe that Indians are more inclined towards the maki sushi and nigiri sushi,” says Khan.