Name: COCONUT RICE AND AVIAL SUSHI ROLLS recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: (For coconut rice); Rice ...... 1 cup (any variety preferably sticky Thai rice); Coconut milk ... 1/2 cup; Ginger ....... 1; Garlic ........ 4 cloves; Green chilli ... 1-2; Salt .............. to taste; Oil .............. 2 tbsps; (For Avial); Carrots .... 1; Beans ..... 8-10; Capsicum .. 1; Coconut ... 3-4 tbsps (grated); Green chilli .... 1; Ginger ....... 1 small piece; Garlic ...... 3-4 cloves; Yogurt .... 2-3 tbsps; Cumin powder ... 1/2 tsp; Salt ....... to taste; Oil ........ 2 tbsps; (To make Sushi); Sushi mat or Foil paper.; Roasted sesame seeds ... for garnishing.

ABOUT COCONUT RICE AND AVIAL SUSHI ROLLS RECIPE

I have tried out Indian version of Sushi with coconut rice and dry avial served with sweet and spicy tamarind, chilli, garlic sauce.

Ingredients Serving: 2

(For coconut rice)
Rice ...... 1 cup (any variety preferably sticky Thai rice)
Coconut milk ... 1/2 cup
Ginger ....... 1
Garlic ........ 4 cloves
Green chilli ... 1-2
Salt .............. to taste
Oil .............. 2 tbsps
(For Avial)
Carrots .... 1
Beans ..... 8-10
Capsicum .. 1
Coconut ... 3-4 tbsps (grated)
Green chilli .... 1
Ginger ....... 1 small piece
Garlic ...... 3-4 cloves
Yogurt .... 2-3 tbsps
Cumin powder ... 1/2 tsp
Salt ....... to taste
Oil ........ 2 tbsps
(To make Sushi)
Sushi mat or Foil paper.
Roasted sesame seeds ... for garnishing.

Instructions

Grind the ginger, garlic and green chillies. Heat oil in a pressure cooker and add the ground paste. Saute it.
Tip in the washed and soaked rice. Add salt, coconut milk and 1 and 1/2 cups water.
Close the lid and cook on high for 2 whistles and simmer for half a minute. The texture should be soft like sticky rice. Remove in a bowl and let it cool.
Cut all the vegetables into long and thin strips.
Parboil the vegetables with little salt. Keep them crunchy.Drain and set aside.
Grind the coconut, ginger, garlic, green chilli with yogurt and salt.
Heat oil in a pan and saute the ground paste.
Add the parboiled vegetable strips and saute for a minute. Let it cool.
Take the foil paper and grease it with oil.Spread the cooked sticky coconut rice on it patting with your hands so that it sticks well.
Arrange the vegetable pieces from the dry avial leaving a little gap from the lower edge.
Carefully roll the foil pressing well to make a tight roll.
Open the roll. Dip the knife in cold water and slice the roll into equal pieces.
Sprinkle roasted sesame seeds on top. Serve with any dipping sauce.

Similar Recipes