Chef shares vegetarian sushi recipe

Like any other cuisine, sushi has a rich history dating back to ancient times in Japan. Over the centuries, it has undergone variations and refinements to suit the changing needs and tastes of people, with vegetarian sushi coming into the limelight. Be it due to dietary restrictions or an appetite for alternative ingredients, vegetarian sushi has become quite trendy in India.

If you are someone who is keen to try vegetarian sushi, some common questions might come to your mind like which ingredients are best, best practices for making sushi, which rice to use, etc. To answer all these questions, this International Sushi Day, Slurrp interviewed sushi chefs across the country to collect their best recipes and tips for making vegetarian sushi.

Best Ingredients for Vegetarian Sushi

Chef Rachita of The Nines, Mumbai says, “Sushi has evolved over the years in terms of the different ingredients used in its preparation. It uses traditional ingredients as well as locally available vegetables and meat. With the rise in veganism across the world, the demand for vegetarian sushi has increased. Hence, people across the world have now started making sushi with vegetarian ingredients like avocado, edamame and asparagus. Mushrooms, avocado and crunchy cucumber are the most commonly used to impart umami flavour. I have also experimented with natural colourings like green peas and charcoal in sushi rice.”

Adding to the list, Bobby Rana Pairi, Chef Asian at Bengaluru Marriott Hotel Whitefield, said, “In my opinion, some of the best ingredients for vegetarian sushi include:

• mango
• cucumber
• avocado
• asparagus
• Paneer
• Carrot
• Edamame
• Shiitake mushroom
• Pickled radish
• Pickles

“The secret to making vegetarian sushi appealing and interesting is the combination of ingredients that satisfy the taste buds: cream cheese and avocado, chilli and mango, asparagus, etc. As for the rice, the best for sushi is Japanese short-grain rice, which has a high starch content. Recently, black and red rice have also been preferred as an alternative to traditional sushi rice, as they contain more protein, fibre and iron than other types of rice.”

Must-Try Vegetarian Sushi Recipes

Vadim Singh, brand chef of Yazu

Chef Vadim Shin, the Teppanyaki wizard from South Korea, has emerged as a renowned figure in the culinary world after an incredible culinary journey spanning over 12 years. In celebration of International Sushi Day, he has shared his specially curated recipe: Mexican Roll.

• Chakao rice – 300 grams
• White sushi rice (Kagayaki or medium grain sushi rice) – 100 grams
• Water – 430 ml

Sushi vinegar

• Sushi vinegar (Mizkan) – 100 ml
• Sugar – 60 grams
• Salt – 15 grams
• Kelp – 5g (optional)

Guacamole

• Avocado – 100 grams
• Onion – 10 grams
• Red bell pepper – 15 grams
• Pickled jalapenos – 5 grams (thinly sliced)
• Truffle oil – 5ml or to taste
• Fresh Lemon Juice – 5ml or to taste
• Salt and black pepper to taste

Spicy mayonnaise

• Veggie mayonnaise – 50g
• Suya Sauce Kikkoman – 2ml
• Milkmaid – 10g
• Sriracha sauce – 10g
• Sesame oil – 2ml
• Additional additions:
• Roasted sesame seeds
• Cream cheese
• English cucumber

Instructions:

• Cook the rice in a rice cooker until fluffy and set aside.
• Mix the sushi vinegar ingredients over medium heat until evenly combined.
• Mix all guacamole ingredients together and refrigerate for 5 to 10 minutes.
• While the rice is still hot, add the sushi vinegar and mix well, repeating this process every 5 minutes until the rice has completely absorbed the vinegar.
• Cut the nori sheet in half. Place one half of the nori sheet, rough side up, on a bamboo rolling mat.
• Wet your hands and form the rice balls.
• Sprinkle sesame seeds on the nori and place it on top of the rolling pin.
• Place the cream cheese, avocado, and cucumber on top of the rice. Roll the mat tightly and press down to form a rectangle.
• Dip a sharp knife in water and cut the roll into 8 pieces.
• Plate the sushi and garnish with guacamole, spicy mayonnaise, and pickled jalapeños.

Read also: International Sushi Day 2024: Why vegetarian sushi is becoming a hot topic in India. Experts explain

Shailendra Kekkade, chef at Sante Spa

Chef Shailendra Kekkade is a passionate F&B expert at Sante Spa. The chef shared his recipe for Cream Cheese Urumaki Rolls.

• Asparagus – 80 grams
• Cucumber – 40 grams
• Red bell pepper – 10 grams
• Plum sauce – 10 grams
• Chili powder – 2 grams
• Vegan cheese – 20 grams
• Caviar – 5 grams
• Sushi rice – 100 grams
• 1 sheet of nori seaweed
• Sushi vinegar – 10 grams
• Wasabi – 9 grams
• Soy sauce – 20 grams

Instructions:

• Steam in a rice cooker for 25 minutes until the rice is properly cooked.
• Once the rice has cooled, add sushi vinegar and salt to taste.
• Place a sheet of nori seaweed on top of the sushi tub and carefully spread a thin layer of rice on top.
• Add the cucumber, red pepper, and blanched asparagus and season to taste.
• Squeeze the plum sauce and sprinkle the chilli over the vegetables.
• Roll the nori tightly and cut into bite-sized rounds.
• Serve with a drop of wasabi and a splash of soy sauce.

Tips for making the perfect vegetarian sushi