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CHEF'S CORNER

Roll them in

photos: R.V. Moorthy

Pretty platter California rolls and sashimi at Shangri-La’s – Eros Hotel

Japanese cuisine for long had an exotic tag to it. Thought of as meant to be had at speciality restaurants, it comes as a surprise to find these dishes are not difficult to whip up. With almost all ingredients available in local markets, one can tr y them out in the kitchen. Of course, the hallmark of Japanese cuisine is the supreme quality of the ingredients and absolute freshness of the meat. The simple California roll and sashimi won’t take you much time, if the ingredients are at hand and you have a liking for raw meat.

For the California Roll

120 gms sushi rice

1 Noori sheet

20 gms avocado

30gms gab stick

10 gms lettuce

10gms cucumber

10gms tobiko (eggs or roe of flying fish)

10gms wasabi

10gms pickle ginger

10gms boiled prawn

Method

Take a piece of Noori sheet, spread sushi rice on it. Turn the sheet, put mayonnaise, avocado, gab stick, lettuce, cucumber and boiled prawn and roll the Noori sheet. Cut the roll in 1x 8 sizes. Sprinkle the tobiko on top and serve with wasabi and pickle ginger.

Ingredients

30gms tuna

30gms salmon

30gms mackerel

For the garnish

10gms shredded carrot

1 piece shiso leaf (a herb from the mint family)

As a complement

Pickle ginger

Wasabi

Fill a medium bowl with crushed ice. Put carrot and shiso leaf on top of ice. Cut a slice of tuna, salmon and mackerel. Arrange it on top of the shiso leaf and the ice. Put some pickle ginger and wasabi and serve.

On his maiden assignment in India, Norimasa Kasaka, Japanese Chef De Cuisine at 19 Oriental Avenue, Shangri-La’s – Eros Hotel, brings a wealth of experience to Japanese cuisine. After stints in Japan, he also cooked Japanese specialities in Istanbul and the Maldives.

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