Get your sushi fusion fix

Sushi lovers can be divided into two groups — purists and experimentalists. And it’s the latter’s craving for creative interpretations of sushi that has given rise to the sushi fusion trend. From sushi burgers, sandwiches, pizzas and more, this group of sushi lovers can’t seem to get enough of it. And that’s one of the main reasons why you are increasingly likely to see a California roll listed along with a sushi burger or sandwich alongside on restaurant menus. What has worked in their favour is this curiousity to find and sample unique combinations and flavours that not only look pretty as a picture but also score on taste and presentation.

FROM SUSHI ROLLS TO BURGERS

If you are an avid food Instagrammer, you would have noticed that the sushi fusion trend cast its net far and wide back in 2016, dishing out some crazy, innovative  interpretations of the classic Japanese preparation. And considering, we are hardly averse to trying something new, a lot of restaurants started giving their own spin to it. So, we saw sushirritos (sushi burritos) battle it out with sushi burgers for our attention. That trend has only caught on with more sushi fusion offerings making their way out of the kitchen and on our plates, and chefs tell us why they are game for it.

KEEPING FLAVOURS INTACT

Giving a much-loved and popular dish a different interpretation can be challenging, but it’s a risk that most chefs are willing to take, purely because people are open to try something new. And that’s just one reason for the success of the sushi fusion trend. Chef Sahil Singh of Pa Pa Ya goes on to share that apart from the mere concept of fusion food, more and more chefs are also on a quest to create something unique. He says, “We love to amalgamate and try to blend different textures and sauces with sushi just to bring in a twist than the usual. We keep both contemporary and classic varieties to cater to both purists and those open to fusion food. For example, we have a sushi doughnut, which is prepared the traditional way. The main ingredients like the fish and the best variety of sushi rice are imported from Japan. So, the flavours and the taste remain the same, but the appearance of the dish changes.” Chef Prashanth Puttuswamy, executive chef, The Fatty Bao, says, “ I think the sushi fusion food going to stay and go a long way in terms of innovation, mash-ups, newer shapes and designs. It’s interesting how everyday food with minimal ingredients are turned into more fun and artistic creations. Fusion sushi is very popular with the younger crowd.” And it’s not just the appearance that has undergone a sea change, as chefs experiment with the way sushi is cooked, there’s a lot more in the pipeline.

AFTER SUSHIRRITOS, IT’S DEEP FRIED SUSHI!

While the sushirritos enjoyed their time in the sun, the sushi burger has found more takers. That’s also  given rise to sushi sandwiches and pizzas, and that’s just the beginning. As chef Ramachandran, brand chef, Asia Kitchen and Bar, goes on to add, “The  Japanese classic is being reinvented by chefs, who are giving it their own take. While classic sushi rolls have their patrons, there is no doubt that there is something comforting about deep fried sushi,” which I believe is here to stay. And while there are many chefs manning the kitchen giving a spin to create some interesting sushi fusion dishes, purists are guarding fort against what they perceive as a threat to traditional ways. Some even dismiss this trend as merely a fad. As in the case of Sandeep Moktan, executive chef, Gymkhana 91, who believes that this too will pass. He says, “Even though customers may try fusion food, it’s a fad as they will go back to the original as that’s what they relate to.” Batting for purists, chef Farrokh Khambata, has some words of caution for those veering to the opposite camp. He says, “Where sushi is concerned, the wrong fusion can often cause cancer infusion. I’m quite a purist when it comes to sushi and rarely step out of the boundaries of perfectly vinegared rice with seafood and always with fresh wasabi and seaweed. My advice to budding chefs is first learn the basics and then try to experiment. Even if you do, choose your additions wisely.”

SAMPLE KOREAN SUSHI

Yeoita Lee has collaborated with Off the Hook to host her first pop-up, that will see her prepare authentic delicacies from South Korea. Yeo will be preparing some sumptuous Gimbap, which is known as a must in any Korean picnic lunch box. Not to be confused with the Japanese sushi rolls, the Korean version called Gimbap (gim means seaweed and bap means rice) is seasoned with sesame oil beside salt and rice vinegar. Yeoita informs us that raw fish is hardly used for Gimbap and few ingredients are used for fillings (e.g. fillings for original gimbap commonly contains beef bulgogi, spinach, carrot, egg, pickled radish, crab stick).” You can sample it at this weekend pop-up.

AT: Off The Hook, Bandra (W) or log onto www.offthehook.in