Prawns Sushi is a delicious Indian recipe served as a Cocktail Snacks.
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Learn how to make delicious Prawns Sushi at home with our Chef Varun Inamdar.
Ingredients:-
240 Gms Indrayani Rice cooked in 375 ml of Water
85 ml Rice Vinegar
50 Gms Sugar
10 Gms Salt
1/2 Cup Sugar
1 Tbsp White Vinegar
1/2 Cup Water
1 Tsp Salt
1 Inch Ginger
Cucumber ( Sliced )
Prawns ( Cooked )
Avocado ( sliced )
White Sesame Seeds
Black Sesame Seeds
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Learn how to make delicious Prawns Sushi at home with our Chef Varun Inamdar.
Ingredients:-
240 Gms Indrayani Rice cooked in 375 ml of Water
85 ml Rice Vinegar
50 Gms Sugar
10 Gms Salt
1/2 Cup Sugar
1 Tbsp White Vinegar
1/2 Cup Water
1 Tsp Salt
1 Inch Ginger
Cucumber ( Sliced )
Prawns ( Cooked )
Avocado ( sliced )
White Sesame Seeds
Black Sesame Seeds
Category
🛠️
LifestyleTranscript
00:00 Hello, you lovely people, this is me Chef Varun Inamdar and welcome to 'Get Curried'.
00:08 Well, today's recipe is one of those most spectacular pass-arounds,
00:12 that today have got the eye and fancy of India and how.
00:16 What I'm showing you today is possibly one of my most favourite cocktail snacks.
00:21 The name, 'Prawn Sushi'.
00:23 Let's begin.
00:24 'Prawn Sushi'
00:31 Now this is literally translated to sour rice.
00:34 Now, Sushi, sour rice.
00:36 So the first and the most important thing is to flavour the rice.
00:40 Now when you're cooking the rice, in this case Indrani,
00:43 340 gms of Indrani rice or your Japanese rice, 375 gms of water.
00:51 To this, I'm going to add in 85 ml of Rice Vinegar.
00:55 Around 50 gms of Sugar.
00:58 And around 10 gms of Salt.
01:00 Now this is a standard recipe, ladies and gentlemen.
01:04 Do not play around with this.
01:05 Now what needs to be done is, Indrani rice needs to be cooked in 375 ml of water,
01:10 covered and then just kept to cook in its own steam.
01:14 After which, I'm going to add in the Rice Vinegar.
01:19 To this, I'm adding in Sugar.
01:20 Well generally, I always say salt as required,
01:25 but in this case, categorically, please follow the recipe.
01:28 And we bring all of this together.
01:31 Now at this point in time, you'll realise that the rice is just perfectly sticky,
01:36 and it also needs to be at room temperature, very importantly.
01:39 Once all of this has come together, it of course is sticky,
01:45 but it is not like glue, and it also is separate,
01:49 which is very tricky in this case.
01:51 But nevertheless, you make the recipe the way I'm showing you,
01:53 it turn out like magic.
01:55 Let's transfer all of this into another bowl.
01:58 And cover this rice with a damp cloth.
02:03 Let's keep this aside for now.
02:05 And let's make Gari Shoga or Pickled Ginger at home.
02:09 Now again, a very simple recipe.
02:11 In a stock pot, Sugar.
02:14 Now you can reduce the sweetness, you can increase it.
02:18 Now this is something that I have been making for years,
02:21 and I like the kind of sweetness that Gari Shoga homemade has.
02:24 White Vinegar.
02:26 Water.
02:28 And last but not the least, Salt.
02:33 Now this in a way is brine in the making,
02:36 and Gari Shoga is pickled ginger like I said,
02:38 which goes on the side as an accompaniment to the Sushi.
02:42 Let's mix all of this together, allow this to get onto a roll boil.
02:47 Now for this of course you need a young Ginger,
02:49 Ginger which is fresh absolutely.
02:52 And we're supposed to peel this and then cut these into strips like so.
02:58 Allow this to roll boil for 2 minutes on high flame.
03:08 The moment the Ginger hits the Acetic Acid or Citric Acid for that matter,
03:17 it'll start changing to hues of pink,
03:20 and that is how young Ginger actually reacts,
03:23 and becomes the most amazing naturally coloured Gari Shoga.
03:27 Let's keep this aside and move on to the assembly of the Sushi.
03:31 Now for this of course we have the Vinegared Sweet Rice which is done and ready.
03:36 We have Avocados here which are cut and ready.
03:39 Now do not choose Avocado which is mushy,
03:41 that's best for Guacamoles or dips and things like that.
03:44 But for Sushi always choose Avocados which are firm and ripe.
03:48 Cucumber of course.
03:49 Do not cut these into juliennes or matchsticks,
03:52 Batons are just about perfect.
03:54 French Fries, just about perfect.
03:56 And along with this I have Prawns here.
03:59 Now these are Venami Prawns which are very easily available.
04:04 What I have done is I have inserted a toothpick into it,
04:08 just lengthwise like so.
04:09 And then boiled this in salted water.
04:12 Now that way the Prawn does not curl,
04:15 if you boil it just like that it'll curl, it'll become like a little coin.
04:18 You want it to be nice and straight because when you actually lace it in a Sushi,
04:22 you want it to be straight.
04:23 But having said all of that it's also important to remove the toothpick,
04:28 because you do not want anybody to have accidents at the dinner table.
04:31 Now Bamboo mats generally are expensive,
04:38 and it's not something that we use on a daily basis.
04:40 What I have done for all of you is, I have taken a file,
04:44 a file folder which is for our office use.
04:47 I have actually cling-wrapped the file.
04:49 And that now becomes my mat to make the Sushi at home.
04:53 You dip your fingers in cold water,
04:56 you pick rice almost the size of a Valencia Orange.
05:00 And you place it like so.
05:02 Now with the help of your fingers you just tap this like so,
05:07 so that the base layer is absolutely even and smooth.
05:11 Ensure that the sides are also in shape.
05:14 Now let's begin with Cucumber.
05:16 Some Prawns of course, these are not raw, these are cooked.
05:23 And along with this, Avocado.
05:26 And like I said earlier, ripe but firm.
05:28 Now take the end which is closer to you,
05:32 and try to take it right on top of the filling like so.
05:36 Now when you are pressing, you of course need to press
05:39 with the help of your fingers like so.
05:41 And then you lift this lightly.
05:44 And give this another roll.
05:47 And again press it.
05:48 And while you are pressing, you also need to ensure
05:52 that this is not a round but it's actually a square.
05:57 So ensure that you fold it like so.
05:59 And then one last fold.
06:01 Now here is the moment of truth.
06:05 Here you have your Sushi done and ready.
06:07 Now of course if you had Nori sheets,
06:10 this would look black in colour and then you would have
06:12 like a layer of Rice, and then you would have Avocados,
06:15 Ebi, Prawns and Cucumber.
06:18 One last little thing, you take White Sesame Seeds like so.
06:21 You can add or throw rather a few even at the mat.
06:24 And along with this, Black Sesame Seeds.
06:28 Now the whole idea is to ensure that all of this also
06:35 sticks onto the surface of the Sushi.
06:38 And that not only adds into the taste but also
06:41 the final look of your dish.
06:43 Once all of this is done and ready,
06:45 the next step is very simple and that is cutting the Sushi of course.
06:49 You need a sharp knife which needs to be dipped in cold water.
06:54 So
07:09 with this ladies and gentlemen, Prawn Sushi at home,
07:12 economically viable.
07:13 You do not need the sham that comes along with the expense.
07:18 Make this at home, enjoy.
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