Chef Ananchai Suttison beams with pleasure when his guests at Zen in Park Hotel, Calcutta nod their appreciation of his new sushi creations. At last, he feels, he’s close to creating his own niche in the world of Japanese cuisine.

The 29-year old joined the Park in August 2007 after a year’s stint at the Windsor Suite Hotel, Bangkok. “Different cuisines (Thai, Japanese etc.) there operated as separate kitchens and everyone was very serious and formal,” he recalls.

But here he enjoys the informal and yet professional work environment. “I have fun working with people with whom I can barely communicate,” says Ananchai.

His tryst with the kitchen started at the age of 17 when he began training under a number of renowned Japanese chefs back home. “It was harder than taking a formal course,” says Ananchai, “and I’m glad I learnt the hard way because now I’m strong in the kitchen.”

Creativity is Ananchai’s forte as he tries to create new sushis everyday. He also throws in a special performance for his diners by juggling his knives, spatulas and what you may, to do what he calls a “Teppanyaki dance”.

Ananchai shares some of his simple recipes, easily made at home, and which will appeal to the Indian palate.

california temaki (hand roll)

Ingredients 30gm Sushi rice 1 Nori (seaweed) 20gm mayonnaise 2 boiled prawns 30gm Tamago Yaki (sweet omelette) 20gm Ebiko (prawn roe) 30gm avocado 20 gm asparagus 20gm cucumber 20gm green lettuce

For sushi rice: 200gm Japanese rice 3 ¼ cups of water 90ml Mizkan vinegar for seasoning

Method
For sushi rice: Wash rice 10 to 15 times till the grains start turning white. Drain and add 3¼ cups of water. Cook the rice in the rice cooker for 20 minutes. When cooked, let it remain in the cooker for 10 minutes. For seasoning, sprinkle the sushi seasoning vinegar evenly over the rice, turning the rice continuously. Make sure that the grains are separate from each other. Let it cool for sometime then turn to cool evenly.

For Temaki Place the sushi rice on the nori and hold it in your hand. Put all the ingredients except the roe on a side on the rice and roll the sheet in a cone shape. Top with the roe and serve with sauce and wasabi.

vegetable salad sushi

Vegetable salad sushi

Ingredients 50gm cooked sushi rice 10gm capsicum cubes 10gm Iceberg lettuce cubes 10gm chopped onion 10gm cucumber cubes 10gm mayonnaise ½ Nori sheet (seaweed sheet)

For the dip: 20ml Kikkoman or the garnish: 30gm Julienne white radish 30gm Julienne carrot 2 lemon slices

Method Mix the vegetables with the mayonnaise. Add seasoning. Shape the rice into a sushi. Wrap nori strips around it. Top with the salad and serve with the dip and garnish.

norwegian salmon teriyaki

Norwegian salmon teriyaki

Ingredients
For the Teriyaki sauce: 30ml Mirin 30ml Sake 15ml soy sauce 35gm sugar 5gm cornflour starch 5gm onion 5gm spring onion 5gm ginger 5gm carrot 50gm fish bones

For the grill: 100gm salmon fillet 20ml oil 3 asparagus tips

Method
For the sauce Put mirin, sake and soya sauce in a pan. Add sugar. Roast vegetables in a salamander and add to the sauce. Add clean and grilled fish bones. Remove from the flame; strain the sauce with muslin cloth and cool.

For the grill: Put oil on a hot plate. Grill the salmon fillet till nearly done. Add the asparagus tips. Pour the teriyaki sauce over the fish. Serve garnished with pickled ginger.