Maki & Sushi Platter Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a bowl. Rinse under cold water, gently swishing with your hand and draining, repeating until the water runs almost clear (about 4–6 rinses). This removes excess starch for properly textured rice.

Soak and cook

After rinsing, drain rice 10–15 minutes. Transfer to a rice cooker or medium saucepan with 2 1/4 cups water. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice rests, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve. If needed, warm slightly to help dissolve (do not boil).

Season rice

Transfer hot rice to a shallow nonreactive bowl (a hangiri or large wooden/plastic bowl if available). Gently fold in the vinegar mixture with a wooden spatula or rice paddle using cutting and fanning motions to cool rice quickly; do not smash. Fan the rice while folding to give it shine. Taste and adjust: add up to 1 tbs more vinegar or 1/2 tbs sugar if desired. Let rice cool to just warm (body temperature).

Prepare proteins and vegetables

Slice sushi-grade salmon and tuna into long narrow strips about 1/2 inch wide. Shred imitation crab if using. Peel, pit and slice avocado into lengthwise slices. Seed and cut the cucumber into thin batons. Keep all components chilled until assembly.

Make crab mayonnaise (optional)

If you want a creamy roll, mix shredded crab with 3 tbs Japanese mayonnaise in a small bowl. Adjust mayonnaise to reach a spreadable but not runny consistency.

Toast sesame seeds

In a small dry skillet over medium heat, toast 2 tsp sesame seeds, stirring, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and cool.

Prepare dipping sauce

Pour 3/4 cup light soy sauce into a small serving dish. If you prefer a brighter dip, mix 2 tbs rice vinegar and 1 tbs mirin into the soy sauce for a quick ponzu-style variation. Place wasabi and pickled ginger in small bowls for serving.

Lay a bamboo mat covered with a piece of plastic wrap on a clean work surface. Place one nori sheet shiny side down on the plastic. With wet fingers, spread a thin, even layer of sushi rice over the nori leaving a 1/2 inch (1–1.5 cm) bare border at the top edge. Do not press too hard — rice should stick but remain loose.

Place a single filling: align a few strips of salmon or tuna (or a small line of crab-mayo) across the center of the rice horizontally, plus a couple cucumber batons if desired. For avocado, place 2–3 thin slices inside or reserve for topping.

Using the mat, lift the near edge and roll away from you, tucking the filling in and shaping into a firm cylinder. Apply gentle pressure to seal the roll. When you reach the bare nori margin, wet it lightly with water to seal the seam.

With a sharp, dampened knife, slice the roll into 6–8 equal pieces. Wipe the knife between cuts to keep clean edges. Repeat to make 4 salmon hosomaki and 4 tuna hosomaki (using 8 nori sheets total).

For futomaki (thicker rolls): use one nori sheet with a thicker layer of rice and multiple fillings (crab-mayo, cucumber, avocado, and a strip of fish). Roll and slice into 6–8 pieces.

For uramaki (inside-out roll): place plastic on the mat, cover the mat with plastic, and place a sheet of plastic on the mat. Lay a sheet of plastic-covered mat and a sheet of nori on the mat, then spread rice on the nori and flip so rice faces down on the plastic. Add fillings on the nori, roll using the mat so the rice is on the outside. Optionally press toasted sesame seeds onto the outer rice before slicing.

Arrange the sliced rolls on a large platter: group salmon hosomaki, tuna hosomaki, and any futomaki/uramaki separately for visual contrast. Garnish with toasted sesame seeds sprinkled lightly over rolls that have exposed rice and fan extra avocado slices on the platter.

Serve immediately with small dishes of soy sauce (and the ponzu variation if prepared), wasabi, and pickled ginger. Recommend diners dip fish-side first or lightly dab with wasabi to taste.

Leftovers: store unused rolls covered tightly in plastic wrap in the refrigerator and consume within 24 hours for best texture.