Sushi Platter B Recipe
6 regular rolls and 4 signature rolls (Mango Mania Roll, Rainbow Roll, Pink Lady Roll & Yummy Roll). Regular rolls are Cooked, Veggie or Raw Rolls.
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Ingredients
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Regular Rolls
Signature Rolls
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Rinse 3 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 3.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then simmer on low heat for 20 minutes until water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl, and mix in rice vinegar, sugar, and salt to taste, folding gently to avoid mashing the grains.
Making Regular Rolls
- 4
- 5
Rolling the Sushi
Place a sheet of nori on a bamboo sushi mat. Wet your hands with water and spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 6
- 7
Roll the Sushi
Lift the edge of the mat closest to you and start rolling the sushi away from you, applying gentle pressure. Roll until the nori is sealed.
- 8
Slice and Serve
Use a sharp knife to slice the roll into 6-8 pieces. Repeat steps to make a total of 6 regular rolls.
Making Signature Rolls
- 9
Prepare Signature Ingredients
Slice the mango and prepare the raw salmon and tuna. Cut the cream cheese into thin strips.
- 10
Rolling Signature Sushi
Follow the same rolling technique as the regular rolls, using nori, sushi rice, and layering the mango, salmon, tuna, and cream cheese as fillings.
- 11
Add Toppings
After rolling, sprinkle sesame seeds on top and drizzle with spicy mayo if desired.
- 12
Slice and Serve
Slice each signature roll into 6-8 pieces and arrange on a platter.
