Indian-Style Sushi

Rinse the sushi rice in cold water until the water runs clear.

Combine the rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the water is absorbed.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently mix to coat the rice evenly. Let the rice cool to room temperature.

In a bowl, toss the paneer strips with chaat masala, red chili powder, garam masala, lemon juice, and salt.

Heat oil in a pan and lightly fry the paneer strips until golden brown. Set aside to cool.

Place a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it (optional but helps with easy rolling). Place a nori sheet, shiny side down, on the mat.

Wet your hands with water to prevent the rice from sticking, and spread a thin, even layer of sushi rice over the nori sheet, leaving about 1 inch of the nori sheet at the top edge free of rice.

Arrange a few strips of fried paneer, grated carrots, cucumber slices, avocado slices (if using), and chopped coriander along the edge of the rice closest to you.

Carefully roll the sushi from the edge closest to you, using the bamboo mat to help form a tight roll. Press gently as you roll to ensure the sushi holds together.

Using a sharp knife, slice the sushi roll into 1-inch pieces. Wet the knife between cuts to keep the rice from sticking.

Serve the sushi with a side of soy sauce, wasabi paste, and pickled ginger, if desired.