Nigiri & Sashimi Platters Classic Recipe
sake, maguro, albacore, yellowtail, hirame, ebi
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Ingredients
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Sushi Ingredients
Method
Preparation
- 1
Prepare Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a large bowl.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it using a spatula. Let it cool to room temperature.
- 3
Prepare the Fish
Slice the maguro, albacore, yellowtail, hirame, and ebi into thin, even slices. For ebi, you can either serve it raw or lightly blanch it in boiling water for 1-2 minutes and then cool in ice water.
- 4
Form Nigiri
Wet your hands with water to prevent sticking. Take a small portion of sushi rice (about 20g) and shape it into an oval. Place a slice of fish on top of the rice and press gently to secure.
- 5
Arrange the Platter
On a large serving platter, arrange the nigiri and sashimi beautifully. Add wasabi and soy sauce on the side for dipping.
- 6
