Party Boat Recipe
16 pieces of sashimi, 20 pieces sushi and 3 chef's special rolls
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Ingredients
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Sashimi
Sushi
Chef's Special Rolls
Method
Sashimi Preparation
Slice the Fish
Using a sharp knife, slice the fresh tuna, salmon, and yellowtail into thin, even pieces, about 1/4 inch thick.
Arrange the Sashimi
On a large platter, arrange the sliced sashimi attractively. Serve with a small bowl of wasabi and soy sauce on the side.
Sushi Preparation
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually using 2 cups of water for 2 cups of rice.
Season the Rice
Once the rice is cooked, transfer it to a bowl and gently mix in the rice vinegar. Allow the rice to cool to room temperature.
Roll the Sushi
On a bamboo sushi mat, place a sheet of nori, spread a thin layer of sushi rice, and layer with crab meat, cucumber, and avocado. Roll tightly and slice into pieces.
Finish the Sushi
Sprinkle the finished sushi rolls with sesame seeds for garnish.
Chef's Special Rolls Preparation
Prepare Spicy Tuna Roll
Mix the spicy tuna with a bit of sriracha sauce. On a nori sheet, spread sushi rice, lay down the spicy tuna mixture, and roll tightly. Slice into pieces.
Prepare Tempura Shrimp Roll
On another nori sheet, spread sushi rice, add tempura shrimp, drizzle with creamy avocado sauce, and roll tightly. Slice into pieces and top with tobiko and green onions.
Present the Rolls
Arrange the chef's special rolls on the platter alongside the sushi and sashimi. Serve with additional soy sauce and wasabi.