Once a selective choice, sushi has today raised the bar for party foods with its taste

If the first thing your mind takes you to when you think of sushi is 'uncooked', and you're tuning down your nose faster than you can read this, think again. 

The Japanese word 'sushi' means 'rice snack', that describes anything from kani (crab) to cucumber and carrot rolls, is gaining popularity everywhere. In fact, sushi or sashimi (raw fish), tied to rice with a small strip of nori (seaweed) and accentuated with a tiny dab of hot green wasabi paste, has made its way to local supermarkets and delis across Mumbai. 

And chefs have likened sushi making to an art. That would explain why Chef Ruben Santos of India Jones, Trident, puts his 'creations' on a palette. "Sushi's neat and elegant," he confesses. "With the colours and textures, it's a plating dream for a chef." 

Taste in a bite 

Explains Santos, "Garishoga, soya and wasabi are a must when serving sushi. Fresh wasabi obtained from the root is superior to the powdered form. Also recommended is a mixture of soya, a dash of mirin, wasabi and lime juice as a dip which in combination is also called Karai sauce. Some spicy mayo or togarashi powder will suit the Indian palate. 

Kaikoy Bokdawala, executive chef of Hotel Sea Princess, shares his choices. "I'd go with accompaniments like miso soup, sticky rice, and lots of dips, including pickled ginger, wasabi paste and soy sauce," he reveals. 

New party staple

The cuisine is reported to have health benefits. Fish, the main ingredient, has protein and calcium, but the cons are the level of mercury that could be present in it.

All said, the dish has today become the party favourite. Grooming expert Chhaya Momaya admits,"We are soon becoming a society of sushi connoisseurs. I always like to serve sushi at my parties as it is nutritive, uses no oil and one can prepare it with various stuffings, so children like it too. Go easier on the wasabi if you like it less spicy," she hints. 

Sushi etiquette 

Start your meal with edamame, which are steamed soybeans served with salt and vinegar. Then with your chopsticks dip a corner of the fish in the little tiny tray of soy sauce on your tray.

Make it at home

For Giancarlo Di Francesco, executive chef, Four Seasons: "Sushi can be made easily at home. Some of the innovations you can try are with soft shell crab or spicy crispy prawns. You would need Japanese rice which is rich in gluten, rice vinegar to season it, bamboo mat to make the maki roll and the desired veggies or fish." 

Raw fish can be preserved too. "Two or three days if rightly packed," he reveals.

For the moment when you eat out, remember the sushi philosophy:omakase, a Japanese expression that can be loosely translated as 'trust the chef'.

ISMAT TAHSEEN/ DNA-Daily News & Analysis Source: 3D Syndication