Sushi Platter A Recipe
4 regular rolls and 3 signature rolls (Alaska Roll, Rainbow Roll & Yummy Roll).
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Ingredients
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Regular Rolls
Alaska Roll
Rainbow Roll
Yummy Roll
Method
Preparation of Sushi Rice
- 1
Cook the Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to package instructions, typically using a rice cooker with a 1:1 ratio of rice to water. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt to taste. Fold this mixture into the cooled sushi rice until evenly coated.
Making Regular Rolls
- 3
- 4
Roll the Sushi
Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border. Place cucumber, avocado, and crab meat in the center. Roll tightly using the mat. Slice into 6-8 pieces.
Making Alaska Roll
- 5
Prepare Ingredients
Julienne cucumber. Set aside smoked salmon and cream cheese.
- 6
Roll the Alaska Roll
Place a nori sheet on the bamboo mat. Spread 1 cup of sushi rice over the nori. Layer smoked salmon, cream cheese, and cucumber in the center. Roll tightly and slice into 6-8 pieces.
Making Rainbow Roll
- 7
Prepare Ingredients
Set aside crab meat, avocado, and sashimi.
- 8
Roll the Rainbow Roll
Place a nori sheet on the bamboo mat. Spread 1 cup of sushi rice over the nori. Add crab meat and avocado in the center. Roll tightly, then layer tuna, salmon, and eel sashimi on top. Slice into 6-8 pieces.
Making Yummy Roll
- 9
Prepare Ingredients
Set aside shrimp tempura and avocado.
- 10
Roll the Yummy Roll
Place a nori sheet on the bamboo mat. Spread 1 cup of sushi rice over the nori. Place shrimp tempura and avocado in the center. Roll tightly and drizzle with spicy mayo before slicing into 6-8 pieces.
