Indian Flag Sushi

By Chef Prakash Joshi 

Ingredients:

Sushi rice 500 gms

Sushi Japanese vinegar 50 ml

Nori sheet 15 gms

Salt 10 gms

Pepper 5 gms

Oil 100 ml

Avocado 250 gms

Tempura 250 gms

Tobanjan 50 gms

Mayonnaise 250 gms

Wasabi 350 gms

Ginger pickle 500 gms

Kikkoman sauce 250 ml

Spinach 2 Kg

Carrot 500 gms

Method:

Wash rice until water is clear. Fill rice cooker with water to about 1 inch over the rice. Over high heat, cover and bring to a boil. Reduce to medium-high heat and boil vigorously for 20 minutes. Reduce heat to low and cook a further 20 minutes. Remove from heat and let sit, still covered, for another 20 minutes.

 In a small saucepan, slowly heat the Japanese sushi vinegar, and sugar until very hot but not boiling. Fold in “Su” (vinegar and sugar) with the hot rice, Place rice carefully in a clean bowl, cover, and let rest for 30 minutes. Divide rice in three parts.

 For Red Rice combine carrots in the processor and blend until smooth. Fro green use blanched spinach and blend till smooth. 

On a sushi mat, place a sheet of Nori, lightly pat rice on the bottom two-thirds of Nori. Sprinkle sesame seeds on top of rice, Place avocado, and fried tempura flakes on top of rice. 

Finish with a few drops of wasabi oil, roll up sushi tightly, moistening the edges to seal, and let rest.

Cut the roll with a sharp damp knife and drizzle spicy mayo on top. 

Serve with soy sauce, pickled ginger, spicy mayonnaise, and a small amount of wasabi paste on the side.