On the occasion of India's independence day, Masterchef Raymond Sim from R.E.D, the rare Eastern dining place at Radisson Blu MBD hotel, Noida, shares with you a tri-coloured recipe. Must try!
So the flag is hoisted and the national anthem sung in your neighbourhood park. The kids have done with their mandatory painting and running competitions, and chai and samosa have also been drunk and devoured. Now what?
How about inviting friends over and cooking a meal for them? And impress them with some dishes that is foreign? Sure, you don't have to whip up something Indian to show your patriotism. How about some Japanese?
That's where Singaporean masterchef Raymond Sim comes in. In charge of the kitchen in R.E.D, the rare Eastern dining place at Radisson Blu MBD hotel, Noida, he shares a special recipe of a tuna and avocado sushi. As for the exotic ingredients, you will find them all in any decent grocery store or order online.
"It's my tribute to India's independence," he says.
How? Well, he has draped the dish in natural tri-colours. Try it out.
Masterchef Raymond Sim
Japanese rice (Gohan rice): 150 gm
Avocado slice: 50 gm
Tuna pink: 70 gm (baton size)
Nori sheet: 1 number
Green lettuce: 2 leaves
Sushi vinegar: 50 ml
Salt: 15 gm
Sake: 50 ml
Tobiko: 10 gm
1. Boil the rice in rice cooker with 1/3 part of water and pinch of salt
2. Cool it down and mix with sake, sushi vinegar and salt
3. Season tuna and avocado with salt, vinegar and sake, rest it for 5 minutes
4. On nori sheet spread rice, then lettuce, avocado slice and tuna baton
5. Roll it tightly with the help of sushi met
6. Cut into 5 equal size
7. Arrange it on the plate nicely
8. Garnish with tobiko.
And you are good to eat!