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Sushi Platter

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A vibrant and diverse Sushi Platter featuring a selection of maki rolls, nigiri, and sashimi, perfect for parties or special occasions.

Ingredients

Scale
  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 10 sheets nori (seaweed)
  • 200g sashimi-grade salmon
  • 200g sashimi-grade tuna
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • 100g cooked shrimp, peeled and deveined
  • 2 tbsp wasabi paste
  • Pickled ginger, for serving
  • Soy sauce, for dipping
  • Bamboo sushi mat (for rolling)

Instructions

  1. Rinse the sushi rice until the water runs clear, then cook it with 2 1/2 cups of water in a rice cooker or pot.
  2. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and mix gently. Let it cool to room temperature.
  3. Place a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
  4. Add your choice of fillings like salmon, tuna, cucumber, or avocado across the center.
  5. Roll tightly using the bamboo mat. Seal the edge with a bit of water. Slice with a wet knife into bite-size pieces.
  6. For nigiri, form small oval rice balls and top with thin slices of fish. Optionally add a small dab of wasabi between the rice and fish.
  7. Arrange the rolls, nigiri, and sashimi slices on a platter decoratively.
  8. Serve with pickled ginger, wasabi, and soy sauce.

Notes

  • Use only sashimi-grade fish for raw consumption.
  • Keep a small bowl of water nearby to wet your fingers when handling sticky rice.
  • Chill your knife between cuts to make cleaner slices.

Nutrition

Keywords: sushi, sushi platter, Japanese food, nigiri, maki, sashimi, seafood, party platter

Find it online: https://yumrecipesnow.com/sushi-platter/