4. Roast the shredded unsweetened coconut in a non stick pan. Add ground roasted cashews. mix well and let it cool down.
5. Spread the Sushi mat on a cutting board. Put a sheet of plastic wrap of the same size on the sushi mat. (You may also cover the sushi mat with plastic wrap on both the sides if you want).
6. Take a scoop of the boiled sticky sushi rice and with wet hands spread it on the saran wrap. Press it with your hands into a thin smooth layer.
7. Now put the sea weed on the rice layer. This is for inside out sushi. For the regular sushi the rice is spread on the sea weed.
8. Cut the masala shrimp into small pieces. Add them in a horizontal line on one side on the sea weed a little away from the edge from your side as shown in the picture.
9. Roll the free edge to envelop the shrimp filling with both the hands tightly. The mat helps you roll easily. As you are rolling with the help of the mat, take care to keep peeling off the plastic wrap from the rice. You don’t need to do this if you have wrapped the mat with the plastic wrap on both the sides. Complete till the end as shown in the picture.
10. Now roll it in the roasted shredded coconut and cashew mixture till it sticks evenly throughout.
11. Cut into sushi rolls with a clean wet knife and serve with pickled ginger, wasabi sauce and soy sauce. Enjoy!
You can use different fillings for different flavours. I used eggplant filling, avocado mango filling for vegetarian sushis.
For traditional plain rice sushi, mix the rice with a tbs of rice vinegar and sugar. For extra flavour a little piece of the sea weed is soaked in the white vinegar for sometime and then removed before adding the vinegar to the rice. In Japanese “Su” means vinegar and “Shi” means rice. So Sushi is not complete without any vinegar in it.