Cook Out | Nigiri Sushi platter

Mint Arun Janardhan  15 Dec 2013

Chef Mitesh Rangras of Aoi, Mumbai, shows us how to put together a Nigiri sushi platter

A raw deal

Nigiri sushi platter

Serves 2

Ingredients

2 cups uncooked glutinous white rice (sushi rice)

3 cups water

K cup rice vinegar

N cup white sugar

1 tsp salt

Toppings as per choice (options mentioned later)

Method

Soak the rice in cold water for about 15 minutes and then cook it in a rice cooker for approximately 20 minutes. For 500g of rice, add 600-700ml water as an approximate ratio. To the cooked rice, add some rice vinegar seasoning (in a small saucepan, combine the rice vinegar, 2 tsp of oil, sugar and salt. Cook over medium heat until the sugar dissolves). Cool, then stir into the cooked rice. When you pour this into the rice, it will seem wet. Keep stirring and the rice will dry as it cools.

If not using a rice cooker, then follow these steps: Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium-sized saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. The rice should be tender and the water should be absorbed. Cool until easy enough to handle.

Wet your hands and make small rice balls the size of an egg. Press well—else it tends to disintegrate when you use chopsticks. Apply some soy sauce on top with a brush. Ideally, Nigiri should be served in pairs.

Toppings or topping combinations:

Roasted peppers, basil pesto and buffalo mozzarella

Ripe avocado, cream cheese and shichimi spice (Japanese spice mix, readily available in stores)

Pickled cucumber, cream cheese and microgreens

Smoked salmon and cucumber

Sliced tuna and lemon zest

Serve with soy sauce and a touch of wasabi paste and pickled ginger.

Use your imagination and use flavours that work for you. The idea is to keep your mind open to experimenting with food and not limiting yourself to convention.

Cook Out | A mini meal

Live Mint :Seema Chowdhry : Sun, Jun 02 2013. 03 06 PM IST

Chef Kapil Dubey of The Westin Gurgaon puts together an appetizer that can double up as a quick treat

Mini pita summer pockets

Makes 4

Ingredients

250g refined flour

K cup olive oil

K tsp sugar

10g yeast

K cup water

2 medium-size chicken breast pieces

½ cup ready-made tahina

2-3 tbsp yogurt

3 tbsp garlic, chopped

2 tsp lemon juice

K cup mixed salad leaves, chopped (for garnish)

¼ cup tomatoes, diced (optional)

Salt and pepper to taste

Method

To make pita bread, mix flour, salt, sugar, yeast, about half a cup of water and 2-3 tbsp olive oil in a dough mixer, and form a soft dough. Portion it into four small balls and roll out into round discs. Preheat the oven to 140 degrees Celsius and bake for roughly a minute, turning the side twice.

The chicken should be marinated overnight. Marinate the chicken with salt, pepper, 2 tbsp garlic, 2 tsp olive oil and tahina. Before making the pita pockets, heat oil in a pan. Place the marinated chicken and sear on both sides and then finish in the oven at 140 degrees Celsius for 15 minutes. Take out this seared and roasted chicken and cut into small slices. In a mixing bowl, take yogurt, the remaining garlic, salt, pepper, lemon juice and mix well. You can add tomatoes if you want to. Add chicken strips. Now cut the pita bread into half, open it, place the chicken mix in the pocket and serve with salad leaves.