Kemuri Dinner Platter Recipe
2 CHEF CHOICE ROLLS, 9 SASHIMI, 5 NIGIRI
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chef's Choice Rolls
Sashimi
Nigiri
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl and gently fold in a mixture of ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt while it's still warm.
Making Chef's Choice Rolls
- 4
- 5
Assemble the Rolls
Place a nori sheet shiny side down on a bamboo mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 6
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a log. Seal the edge with a little water.
- 8
Slice the Rolls
Use a sharp knife to slice the rolls into bite-sized pieces. Repeat for the second roll.
Preparing Sashimi
- 9
Slice the Fish
Using a very sharp knife, slice the sashimi-grade fish into thin, even slices. Arrange them attractively on a platter.
Making Nigiri
- 10
Form the Rice
Wet your hands and take a small amount of sushi rice (about 1 tablespoon) and form it into an oval shape.
- 11
Top with Fish
Place a slice of tuna, salmon, shrimp, or eel on top of each rice oval. Press gently to secure.
