GOURMET
Yellowtail Mango Maki Sushi
WITH WASABI MASTERCHEF VIKRAMJIT ROY
INGREDIENTS Koshibuki Rice Shiragiku + Suheru + Yussen Vinegars Mixed Japanese Soya Sauce
2. You need to make sure that the rice is not overcooked. If it is, then the final sushi would be too mushy and soggy.
Wasabi
3. Do not let your sushi stand for too long after it is prepared. They are meant to be made very fast and consumed immediately else the Nori (seaweed) will not be crisp but chewy.
Yellow Tail fish
NOV — DEC 2012
1. Since the rice is covered in vinegar, it gets quite sticky and therefore it is recommended to have a bowl of cold water handy. Dip your hands in the water whenever they get sticky and rub them together and shake the excess water off, before resuming. Do this as many times as necessary.
Seasame Seeds (Black and
White, Dry and Roasted)
Nori Sheet
CHEF'S SUSHI TIPS
Mango Slices
Spicy Aioli Sauce
4. Cutting of fish and vegetables needs to be
uniform. Cut your fish into strips that are no
longer than ½ inch in diameter. Cucumber
or any other firm ingredients should also be cut into thin strips. Length is not as important as the width. 5. Control the use of Wasabi in your sushi – too much could kill the flavor of other ingredients. 6. When covered with the sushi mat, use just the right amount of pressure. Pressing the roll too hard would result in a mushy and crushed roll, while pressing too lightly would result in the sushi being loose. 7. In Delhi you will find all the ingredients easily at INA market. Yamato-ya (Safdarjung Enclave, B-6/9 Local Commercial complex) also stocks Japanese ingredients. In Mumbai your best bet will be Godrej Nature’s Basket since it is easily accessible, or a speciality store at Crawford Market.