Celebrate World Sushi Day With These Delectable Recipes

Sushi, often synonymous with Japanese cuisine, has a fascinating history dating back centuries. Originally a method of preserving fish in fermented rice, sushi has evolved into an art form enjoyed worldwide. The word “sushi” refers to the vinegared rice used in the dish, while “narezushi,” an early form, was created by fermenting fish with rice to extend its shelf life.

By the Edo period in Japan (1603-1868), sushi began to resemble what we recognize today. “Nigiri sushi,” featuring fresh fish atop small rice balls, became a popular street food in Tokyo. With globalization, sushi spread across the globe, delighting palates and becoming a symbol of culinary finesse and innovation.

Whether you’re a fan of vegetarian delights or crave the flavors of the sea, we have something special for you.

Quinoa & Avocado Sushi by Executive Chef, Manoj Rawat, Ramada By Wyndham Gurgaon Central

Ingredients:

Instructions:

1. Wash and soak quinoa in water, then boil in salted water until cooked but not overdone.
2. Marinate the quinoa with sushi vinegar, salt, and sugar. Set aside.
3. Peel and cut the avocado.
4. Arrange the quinoa over a nori sheet, add avocado slices, dried tomatoes, and spicy mayo.
5. Roll tightly into maki rolls and serve with extra sauce on the side.

Making Sushi Rice by Chef Saurabh Sharan – Guppy, New Delhi

Preparation Time: 60 minutes

Ingredients:

• Japanese Sticky Rice (Koshihikari or Kohuku): 3 cups
• Water: 3 cups

Ingredients (For Dressing):

• Rice Vinegar: 125 ml
• Sugar: 70 gm
• Salt: 9 gm
• Kombu: 1” stick

Method:

1. Wash the rice in a bowl in a clockwise motion, discarding the water. Repeat 3-4 times until water is clear.
2. Soak the rice in water for 10 minutes, then drain and let it stand for 10 minutes.
3. Place the rice in an automatic cooker with 3 cups of water.
4. After cooking, keep the rice in the cooker with the lid on for 10 minutes.

Notes:

• For a pot, bring rice and water to a boil, then simmer for 6-8 minutes. Reduce heat, cover, and simmer for 15 minutes. Increase heat to evaporate excess water, turn off heat, and let stand for 10 minutes.
• Prepare the dressing in advance and store in an airtight container.

Dressing Method:

1. Boil rice vinegar, sugar, and salt with kombu. Cool to room temperature.
2. Transfer the rice to a moistened tray. Sprinkle with dressing and toss with a wooden or plastic spatula. Fan the rice to cool.
3. Cover the rice with a moist kitchen towel and store in a lidded container.

Seafood Sushi Donuts by Executive Chef, Manoj Rawat, Ramada By Wyndham Gurgaon Central

Ingredients:

• 3 cups cooked sushi rice
• 6 prawns, cooked and thinly sliced
• 6 smoked salmon fillets, thinly sliced
• 1 egg, fried and cut thinly
• 2 tbsp fish roe
• 1/2 tbsp black sesame seeds
• 6 mizuna leaves
• 6 cucumber slices, thinly sliced
• 2 tbsp Japanese pickles, assorted

Instructions:

1. Arrange toppings (salmon, shrimp, egg, pickles) in a donut mold.
2. Fill the mold with cooked sushi rice mixed with sushi vinegar, pressing lightly.
3. Carefully mold and serve cold with black sesame seeds, soy sauce, gari, and wasabi paste.

Cucumber Maki by Chef Supreet Ghai, Director of Culinary at ibis & ibis Styles India

Ingredients:

• 1 cucumber
• 4 sheets of nori (seaweed)
• Soy sauce (for serving)
• Pickled ginger (for serving)
• Wasabi (optional)

• Bamboo sushi mat
• Plastic wrap

Instructions:

1. Rinse the sushi rice under cold water until clear.
2. Cook the rice with water in a rice cooker or pot. Let it sit covered for 10 minutes after cooking.
3. Heat rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice and let cool.
4. Wash, peel, and julienne the cucumber.
5. Place a nori sheet on a plastic-wrapped bamboo mat.
6. Spread a thin layer of rice on the nori, leaving 1 inch at the top uncovered.
7. Add cucumber strips across the center of the rice.
8. Roll the nori over the filling, using the mat to shape and compress.
9. Cut the roll into 6-8 pieces and serve with soy sauce, pickled ginger, and wasabi.

Nigiri Sushi by Chef Supreet Ghai, Director of Culinary at ibis & ibis Styles India

Ingredients:

• 12 slices high-quality raw fish (e.g., tuna, salmon, yellowtail)
• Wasabi (optional)
• Soy sauce (for serving)
• Pickled ginger (for serving)

• Thinly sliced green onions
• Toasted sesame seeds

Instructions:

1. Rinse sushi rice under cold water until clear.
2. Cook the rice with water in a rice cooker or pot. Let it sit covered for 10 minutes after cooking.
3. Heat rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice and let cool.
4. Slice the fresh sashimi-grade fish.
5. Shape 2 tablespoons of rice into small mounds.
6. Optionally, add a tiny bit of wasabi on the fish slices.
7. Place fish slices over the rice mounds and press gently.
8. Garnish with green onions or sesame seeds.
9. Serve with soy sauce and pickled ginger.

Mushroom Sushi by Harendra Singh Rautela, Culinary Entrepreneur & Founder, Agastya Cafe & Homestay

Ingredients:

• Sushi rice (prepared with rice vinegar, sugar, and salt)
• Nori sheets
• Assorted mushrooms
• Carrots
• Soy sauce
• Mirin (Japanese sweet rice wine)
• Sugar
• Sesame oil
• Avocado
• Cucumber

Instructions:

1. Cook sushi rice and season with rice vinegar, sugar, and salt. Let cool.
2. Sauté thinly sliced mushrooms in oil until tender. Season with soy sauce, mirin, and sugar. Let cool.
3. Slice avocado, cucumber, and carrots into thin slices.
4. Place a nori sheet on a clean surface.
5. Spread a thin layer of rice on the nori, leaving 1 inch at the top uncovered.
6. Add sautéed mushrooms, avocado, cucumber, and carrot slices.
7. Roll the nori tightly, using a sushi rolling mat if needed.
8. Slice the roll into bite-sized pieces.
9. Serve with soy sauce, pickled ginger, and wasabi.

Yellow Tail Fish Roll by Chef Saurabh Sharan, Guppy

Preparation Time: 30 minutes (plus 60 minutes for sushi rice)

Portions: Four (six pieces each)

Ingredients:

• Yellow Tail Fish: 50 gm
• Rice: 75 gm
• Nori Sheet: 1/2 sheet
• Sesame Seeds: 2 gm
• Tanuki: 5 gm
• Mayo: 10 gm

Method:

1. Cut each nori sheet into halves. Place one half on a board, shiny side down. Moisten your hand.
2. Spread 75-80 gm of rice on the nori, add sesame seeds and tanuki. Turn the nori sheet with the rice side down.
3. Use a bamboo mat to shape the roll. Remove the mat and roll the uramaki.
4. Moisten and wipe a knife, cut the roll into eight pieces. Repeat with the remaining sheets. Serve with gari, wasabi, and soy sauce.

Mango and Avocado Roll by Chef Saurabh Sharan, Guppy

Preparation Time: 30 minutes (plus 60 minutes for sushi rice)

Portions: Four (six rolls each)

Ingredients:

• Cooked Sushi Rice: 3 cups
• Nori Sheets: 2
• Cream Cheese: 1 tbsp
• Cucumber: 2, shredded
• Avocado: peeled, deseeded, cut into batons
• Asparagus: few, peeled and blanched
• Sesame Seeds: 4 tbsp, roasted
• Wasabi Paste: 1 tbsp
• Gari: 4 tbsp (1 tbsp per portion)
• Soy Sauce: 4 tbsp (1 tbsp per portion)
• Firm and Ripe Mango: peeled

Method:

1. Prepare cucumber strips, julienne, blanch asparagus, cut avocado into batons, and slice mango thinly.
2. Cut each nori sheet into halves. Place one half on a board, shiny side down. Moisten your hand.
3. Spread a quarter of the rice on the nori, sprinkle sesame seeds, and turn the nori with the rice side down.
4. Apply wasabi, layer cucumber, avocado, asparagus, and cream cheese. Roll with a sushi mat, spread mango on the roll, press, and shape.
5. Moisten and wipe a knife, cut the roll into eight pieces. Repeat for more rolls. Serve with gari, wasabi, and soy sauce.