Sushi Platter Recipe
An assortment of sushi rolls.
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Ingredients
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Sushi Rice
Sushi Fillings
Dipping Sauces
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed.
- 3
Season the Rice
Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Seafood
If using fresh salmon, ensure it is sushi-grade and slice into thin strips. If using crab sticks, cut into manageable pieces for rolling.
Assemble Sushi Rolls
- 6
Lay out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Add Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Press it evenly over the nori, leaving about an inch at the top edge.
- 8
- 9
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a bit of water.
- 10
Slice Rolls
Use a sharp knife to cut the sushi roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serve
- 11
Arrange on Platter
Arrange the sliced sushi rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
