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Nikkei Sushi
This recipe is for all Sushi lovers who are looking for a unique twist of flavours.
Nikkei Sushi Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-20 Mins

Difficulty

- Medium

Preparation Time

- 25 Min

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INGREDIENTS

  • FOR Cashew Reduction
  • 50 ml Cashew Juice
  • 1 tbsp Granulated Sugar
  • 1 tbsp Rice Wine Vinegar.
  • FOR Boiling
  • 500 ml Water
  • 1 tbsp Rice Wine Vinegar
  • To Taste Salt
  • 1 Red Bell Pepper
  • 200 Gms Shrimps
  • FOR Assembling
  • 1 cup Cooked Sushi Rice
  • 2 Nori Sheets
  • Garnishes

HOW TO PREPARE NIKKEI SUSHI

  1. 1

    METHOD:{Add cashew juice, sugar and vinegar in a pan and reduce it to a shiny semi thick liquid.
  2. 2

    Add the reduction in piping hot rice and mix well.
  3. 3

    In another pan add water, rice wine vinegar and salt and let it boil.
  4. 4

    Cut 1 cm strips of bell pepper and add them in the boiling liquid to poach and add shrimps , cook for 2 minutes and remove bell pepper and shrimps in chilled water.
  5. 5

    Assembling Sushi:{Cut 1 nori sheet into long strips and the other into half.
  6. 6

    Make small balls of rice and then hold it in the palm and press slightly with two fingers and place blanched bell pepper on top of it and tie the sushi with a thin strip of nori.
  7. 7

    For 2nd option of Sushi make cones of remaining nori sheets and stuff with rice and thin slices of bell pepper.
  8. 8

    For 3rd option of Sushi put the remaining rice in a small bowl, top with cooked shrimp, strips of nori and chopped celery.
  9. 9

    Place all the three sushi on a plate, glaze with cashew reduction and garnish with pomegranate seeds and chopped celery.
  10. 10

    }.
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