sake, maguro, albacore, yellowtail, hirame, ebi

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.

Prepare Sushi 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.

Season the Rice

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.

Prepare the Fish

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.

Form Nigiri

On a large serving platter, arrange the nigiri and sashimi beautifully. Add wasabi and soy sauce on the side for dipping.

Arrange the Platter

Pour sake into small cups and serve alongside the platter for a complete experience.

Serve with Sake

Sake

Maguro (Tuna)

Albacore (White Tuna)

Yellowtail (Hamachi)

Hirame (Flounder)

Ebi (Shrimp)

Sushi Rice

Rice Vinegar

Sugar

Salt

Wasabi

Soy Sauce

Nigiri & Sashimi Platters Classic

Make Nigiri & Sashimi Platters Classic Recipe in just 1h . sake, maguro, albacore, yellowtail, hirame, ebi

Nigiri & Sashimi Platters Classic Recipe

Frequently paired with

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