Maki & Sushi Platter A Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing, until the water runs almost clear (about 4–6 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 480 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While the rice cooks, warm 4 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat or in microwave just until sugar dissolves. Do not boil. Cool slightly.

Season rice

Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to separate grains and cool the rice to near room temperature (about 10–12 minutes total). Cover with a damp towel to keep moist while assembling.

Prepare fish

Using a very sharp knife, cut salmon (200 g) and tuna (150 g) into long 6–8 mm (1/4–3/8 in) thick strips suitable for maki or sashimi slices. Keep fish chilled until ready to use.

Prepare vegetables

Peel, pit and slice the avocado into thin lengthwise slices. Julienne 1/2 cup cucumber (seeded) into matchsticks. Thinly slice scallions.

Make spicy crab (optional)

In a small bowl combine 100 g shredded imitation crab, 2 tbs mayonnaise, 1 tsp sriracha (or to taste) and 1 tbsp sliced scallions. Mix until combined and refrigerate until assembly.

Prep rolling station

Place a bamboo mat on your work surface and cover with plastic wrap. Keep a small bowl of water nearby for wetting your hands and knife. Have seasoned rice, fillings and nori within reach.

Assemble inside-out roll (Uramaki) - California-style

Place 1 nori sheet shiny side down on the plastic-covered mat. Wet your hands and evenly spread about 3/4 cup seasoned sushi rice (loosely packed) over the nori, covering the entire sheet. Sprinkle 1/4 tsp toasted sesame seeds over the rice. Flip the nori/rice so rice side is down on the mat and nori side is up. Arrange a line of avocado slices, cucumber matchsticks (about 2–3 tbsp), and 2–3 tbs of the spicy crab mixture along the center of the nori. Using the mat, roll firmly away from you to form a tight log. Gently press to shape. Repeat to make 4 rolls (using 4 nori sheets).

Assemble traditional maki (Hosomaki) - Salmon & Tuna

Place a nori sheet shiny side down. Wet hands and spread a thin layer of rice covering only about 2/3 of the nori leaving the top 2 cm bare. Place a single line of salmon strips down the center for two sheets, and tuna for two sheets (use about 2–3 strips per roll). Roll tightly using the mat, sealing the bare nori edge with a little water. Repeat so you have 4 hosomaki rolls (2 salmon, 2 tuna).

Press & rest

Allow all rolls to rest seam-side down for 5 minutes wrapped in the mat to set shape.

Slice rolls

Wet a sharp chef's knife in the water bowl and dry the blade with a towel. For uramaki (inside-out), cut each roll into 8 equal pieces: trim off uneven ends, then slice in half and in half again, wiping the knife between cuts. For hosomaki, slice each roll into 6–8 pieces depending on thickness. Use a smooth single motion rather than sawing to avoid crushing the rolls.

Plate & garnish

Arrange maki and sushi pieces on a platter. Garnish with pickled ginger (60 g), wasabi (1 tsp) and small dishes of soy sauce (120 ml). Sprinkle additional toasted sesame seeds over the uramaki if desired, and scatter remaining sliced scallions for color. Serve immediately.

Keep leftover rice covered and refrigerated. Consume fresh fish the same day. Clean the bamboo mat and knife promptly.