Maki Platters Specialty Recipe
small platter includes: (1) the beach, (1) philadelphia, (1) hot popper, (1) tidal wave, (1) south pacific, (1) flamingo lingo, (1) spanish fly
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Ingredients
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Sushi Rice
Fillings and Toppings
Dipping Sauce
Method
Prepare Sushi Rice
- 1
Cook the Rice
Rinse sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once cooked, transfer the rice to a large bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine. Let cool.
Prepare Fillings
- 3
- 4
Make the Spicy Mayo
In a small bowl, mix mayonnaise with Sriracha or other hot sauce to taste to create a spicy mayo.
Roll Sushi
- 5
Assemble the Rolls
Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 6
Add Fillings
Place chosen fillings (crab meat, cream cheese, jalapeños, avocado, cucumber, smoked salmon, mango) in a line across the rice.
- 7
Roll Up
Using the bamboo mat, roll the sushi tightly from the bottom up, applying gentle pressure. Seal with a bit of water on the edge of the nori.
- 8
Slice and Serve
Slice the roll into 6-8 pieces using a sharp knife. Repeat with remaining ingredients.
Serve
- 9
Prepare the Platter
Arrange the different types of rolls (Beach, Philadelphia, Hot Popper, Tidal Wave, South Pacific, Flamingo Lingo, Spanish Fly) on a platter. Include soy sauce, wasabi, and pickled ginger for dipping.
