Sushi Platter (mix And Match 8 Rolls) Recipe
Tuna Sushi Roll: yellow fin tuna, sushi rice, sesame seeds, aji amarillo, avocado, cucumber, ponzu sauce Angry Mexican Roll: crispy shrimp, shredded Krab Stick, avocado, chili aioli, eel sauce, ponzu sauce Cali Sushi Roll: shredded Krab Stick, sushi rice, nori, serrano aioli, avocado, cucumber, serrano pepper, ponzu sauce Spicy Salmon Roll: cucumber, avocado, sushi rice, ponzu sauce Avocado Roll: fried avocado, cucumber, sushi rice, eel sauce, ponzu sauce
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Ingredients
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Tuna Sushi Roll
Angry Mexican Roll
Cali Sushi Roll
Spicy Salmon Roll
Avocado Roll
Method
Preparation
Cook Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions, usually by combining with 1.25 cups of water and bringing to a boil, then simmering for 20 minutes. Once cooked, let it cool and season with rice vinegar, sugar, and salt to taste.
Rolling
Assemble Sushi Rolls
Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Add your desired fillings from each roll (Tuna, Angry Mexican, Cali, Spicy Salmon, Avocado) across the rice. Roll tightly using the mat, moistening the edge of the nori to seal.
Serving
Slice and Serve
Using a sharp knife, slice each roll into 6-8 pieces. Arrange on a platter and serve with ponzu sauce, eel sauce, and any remaining sauces for dipping.