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Sushi in India is a relatively new phenomenon and the predictions were bleak when the first Japanese restaurants found their way to Mumbai. Indian food is well cooked and raw fish is not tempting in the Indian climate. It is said in articles online that sushi is a big hit in India, but I have neither been served nor seen anyone in my circle eat raw fish in India. On my next trip to India in February I will definitely observe it more closely. As a vegetarian, I will now try vegan sushi.
It was through our former neighbor that the youngest girl got a taste for sushi before anyone else in the family, and that at the age of 8! I was very skeptical about raw fish and it was around 2008 that I tasted sushi for the first time, vegetarian/vegan, to be precise. Strangely enough, I liked the taste right away, even though it is actually quite tasteless. Since then, I have made sushi several times. Once we were out and about, we saw a take-away sushi menu with eggplant. Unfortunately, the kitchen was closed and I decided to try it once, it has been quite a while and I don't even remember where it was. Anyway, here is my new taste invention. I had an idea that this should taste good, and it sure did! The amount of paste can of course be reduced, but I think both coriander and eggplant went perfectly here.
VEGETARIAN MAKI WITH EGGPLANT AND CORIANDER (24 pieces):
100 g eggplant
1 tbsp Nirus coriander paste
rapeseed oil for frying
2 dl sushi rice
3 dl water
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons vinegar
3 pliers
1 avocado
1 carrot
Sushi rolling mat
Sesame seeds for garnish
Procedure:
- Cut the eggplant into finger-length sticks, marinate in coriander paste and leave for 20-30 minutes. Fry the eggplant in hot rapeseed oil. Let the oil drain on kitchen paper.
- Rinse the rice and cook with salt, when the water boils. Let stand for 15 minutes
- Mix sugar and vinegar. Pour over cooked rice. Mix well.
- Cut avocado and carrots into long sticks.
- Sprinkle sesame seeds on the sushi mat and place on sushi tongs. Press the rice outwards onto the tongs, leaving 1 cm free at the edges.
- Layer the eggplant sticks, avocado and carrots. Roll up and let stand for a few minutes before cutting into sushi slices.
Serve with traditional accompaniments; soy sauce, pickled ginger and wasabi.
