How do you say “Thachi Mammu” (yoghurt rice or curd rice for the uninitiated) in Japanese? 😉. Blasphemous for some I know, but this was an idea mentioned to me by my brother in law some years ago. He said he had tried this in someone’s home (so this is not an original idea) and I have been wanting to try it since then. Much like blogging, there is an inertia that sets in between making something and posting or between wanting to try and actually trying it at home.
To be fair, I had bought a sushi rolling mat, sushi rice and nori sheets (including picked ginger which eventually went bad in the refrigerator🙄My foodie teenager was the inspiration this time to get me out of my rut. I had brought home some leftover vegetarian rolls from a nearby restaurant yesterday which he scarfed down and promptly asked for more. I had avocado at home so decided to make an avocado roll. Boiled the sushi rice in a pressure cooker (method given below), and added strips of avocado. Used the rolling mat and cut about 6 more avocado rolls. Not bad at all for my first time, though I will say I will season the rice more next time around.
N went on to add a dollop of cut mango pickle on top of the sushi roll (yes though he hates to admit it, he is a tambrahm paiyyan:) (boy in Tamil). Which prompted me (and him) to want to try another experiment while we were at it anyway. Thachi mammu (thayir saadham or yoghurt rice or curd rice) sushi.
I mixed some yoghurt with the sushi rice, added a layer of mango pickle in the middle and rolled away. There was a slight trepidation about how seaweed/nori would taste with curd rice but it was quite amazing. Of course my foodie son added his own topping on it (instead of pickled ginger), a potato chip, his favorite accompaniment with thachi mammu. (Btw, thachi mammu is an endearing name for curd rice or thayir saadam mostly heard when feeding kids in Tamil households, which is why it is also the ultimate comfort food as it brings back childhood memories for most).
So that was a pretty successful experiment and I can’t wait to try sushi with other fusion recipes. I did see a sushi biryani, rice with green chutney and veggies, masala omelette sushi (much like tamagoyaki) which are on my list to try.
More to come, but until then…enjoy this one.
- Sushi rice - 1 cup
- Water - 1.5 cups
- Salt - ½ tsp
- Yoghurt - ¼ cup or a little more (per consistency preference)
- Mango pickle - store bought or home mad, any variety
- Nori sheet - 2
- Sushi rolling mat (available at any Asian store)
- Optional - tadka of 1 tsp mustard seeds, ½ inch ginger, asafetida for the yoghurt rice
- Wash the sushi rice a few times.
- Add the rice and water in a 2 liter pressure cooker. Cook on medium high heat for 3 whistles. Let pressure settle and open. You may spread the rice on a plate to cool to room temperature.
- Add the salt to the rice.
- At this stage you may also add a tadka (seasoning) of mustard seeds, asafetida, crushed ginger to the rice before mixing in the yoghurt). This step is completely optional, but does add to the taste.
- Add the yoghurt here, Mix in little by little till you get a thick consitency (it should not be too watery but more like sticky rice to help with the rolling)
- Take the sushi mat, add the nori sheet, spread the yoghurt rice mixture as a single layer on the nori sheet
- Add the mango pickle as a single layer in the middle.
- Dip your fingers in water and roll the mat with the nori sheet on top of the pickle to make a tight roll.
- Now lift the mat and you will find the nori sheet has stuck to the rice. Continue rolling till you get a single tight roll
- Using a sharp knife cut into rolls of desired thickness.
- Top with a chip or enjoy as is. 😀