Paneegiri (Nigiri-Style Sushi with Savory Paneer)

Season the sushi rice with rice vinegar, sugar, and salt; mix and fluff simultaneously using a “cutting” motion. 

Cut the paneer into 1/4 inch thick slices. Place into a marinade of yogurt, lemon juice, salt, kashmiri chili powder, garam masala, cumin powder, and fennel powder. Marinate for 10-30 minutes.

In an oiled pan over medium heat, carefully sear the marinated paneer slices after blotting to remove excess moisture.

Prepare an eggless mayo by emulsifying canola oil, milk, apple cider vinegar, salt, and dijon mustard. Spice it up by adding some kashmiri chili powder or wasabi to taste.

To assemble the sushi, first place a shiso leaf down. Then, mold a lump of rice to form a long ovoid shape. Brush on a layer of mayo, and top with a slice of paneer. Garnish with avocado and puffed rice — adding in a blend of textures.