Maneet Chauhan’s Mint-Cilantro Shrimp Pakora Sushi

Celebrity Chef Maneet Chauhan blends Indian and Japanese cuisine to create a fusion delight! Learn how to make this yummy sushi dish at home.

Mint-Cilantro Shrimp Pakora Sushi
Serves 6


For the chutney:
1 cup fresh cilantro leaves
1 cup fresh mint leaves
½ cup chopped mango
5 to 6 green Thai chiles
¼ cup fresh-squeezed lime juice
Coarse salt

For the rice:
3 cups short grain rice
½ cup rice wine vinegar
3 tablespoon mirin
3 tablespoon sugar

For the shrimp:
½ cup besan (chickpea flour)
½ teaspoon chaat masala
¼ teaspoon ground turmeric
Coarse salt
Vegetable oil, for frying
1 pound colossal (13-to-15-count) shrimp, peeled, deveined, and butterflied

For the maki roll:
6 sheets nori
1 cup julienned cucumber
½ cup julienned red bell pepper
Mint leaves, finely chopped


1. Make the chutney: In the jar of a blender combine cilantro, mint, mango, chiles, and lime juice; season with salt. Blend until a paste is formed, adding a little water if necessary. Set aside.

2. Make the rice: Rinse rice several times until water runs clear. Place rice in a large bowl with enough cold water to cover. Let stand 20 minutes and drain. Transfer rice to a rice cooker along with 3 ¾ cups water. Cook, according to manufacturer’s instructions, until water is absorbed.

3. In a small saucepan, mix together vinegar, mirin, and sugar. Place over low heat and cook, stirring occasionally, until sugar is dissolved. Transfer rice to a large wooden bowl. Add vinegar mixture and mix until well combined. Cover bowl with a damp towel and let stand 30 minutes. Add chutney and mix until well combined. Set aside.

4. Make the shrimp: In a large bowl, mix together besan, chaat masala, and turmeric; season with salt. Stir in water, a tablespoon at a time, until a smooth batter forms.

5. Heat oil in a large skillet or deep fryer until very hot. Dip each shrimp into batter and coat thoroughly, working in batches as necessary. Transfer to skillet and cook until golden brown. Transfer to a paper towel-lined plate and set aside.

6. Make the maki roll: Lay one nori sheet on a sushi mat, shiny side-down. Spread enough sushi rice over lower half of nori so that it is ¼-inch in thickness. Arrange a few cucumber and pepper strips across the center of the rice as desired. Top with 3 shrimp and sprinkle with mint.

7. Using sushi mat, roll sushi to enclose fillings. To seal, use your finger to spread a little bit of water along the edge of the nori; press to seal. Using a very sharp knife, carefully cut roll into 6 pieces. Repeat process with remaining ingredients and serve.

Learn more about Maneet by heading to her website, and pick up her cookbook Flavors of My World on Amazon!