Maki & Sushi Platter B Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hands until the water runs nearly clear (about 3–5 minutes). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 2 1/4 cups 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 stand, covered, 10 minutes.

Make sushi vinegar

While rice cooks, whisk together 4 tbsp rice vinegar, 2 tbsp granulated sugar, and 1 tsp fine sea salt in a small bowl until sugar and salt dissolve.

Season rice

Transfer hot cooked rice to a large wooden or nonreactive bowl. Pour the sushi vinegar evenly over rice. Using a wooden spatula, cut and fold the rice gently while fanning (or allowing to cool) until shiny and slightly sticky but not mushy. Spread rice to cool to near room temperature (about 15–20 minutes).

Prepare mat

Wrap the bamboo sushi mat with plastic wrap to prevent rice from sticking. Keep nori sheets stacked and ready. Have a small bowl of water to wet hands when handling rice.

Portion rice

Wet your hands lightly with water. Take about 3/4 cup of prepared sushi rice (loosely packed) to cover a 1/2 to 3/4 of a nori sheet for hosomaki, or about 1 to 1 1/4 cups for uramaki/inside-out style. Adjust portions depending on roll style.

Prepare fillings

Slice sushi-grade tuna and salmon into thin long strips (~1/3 inch wide). Julienne cucumber and slice avocado into similar-length strips. Shred the imitation crab and toss with 1 tbsp Japanese mayonnaise if you prefer a creamy kani filling.

Assemble hosomaki (thin rolls)

For tuna and salmon hosomaki: place a nori sheet shiny-side down on the mat. Spread about 3/4 cup rice in a thin, even layer leaving the top 1 inch of nori bare. Lay 2–3 strips of tuna (or salmon) and a few cucumber sticks across the center. Using the mat, roll firmly from the bottom edge to form a tight cylinder. Seal edge with a little water. Repeat to make 4 tuna and 4 salmon hosomaki (approx.).

Assemble California-style maki (crab & avocado)

For inside-out style: place plastic-wrapped mat shiny-side up. Place nori on mat, spread 1 to 1 1/4 cups rice evenly over nori, press rice gently, then flip nori so rice faces down on plastic. Sprinkle 1–2 tbsp masago if using. Arrange shredded crab (mixed with 1 tbsp mayonnaise) and avocado strips along nori center. Roll tightly and seal. Repeat for desired number of rolls.

Optional tobiko/mayonnaise finish

If using masago or a touch of Japanese mayonnaise on top, lightly brush the outer rice with a small amount of mayo and press masago/tobiko into place for texture and color.

Form nigiri rice bases

Wet hands with water and a tiny bit of rice vinegar to prevent sticking. Take about 2 tbsp of rice and form an oblong 2-inch rice ball using gentle pressure so it holds shape but remains soft. Make 8 rice bases (4 for tuna, 4 for salmon).

Assemble nigiri

Place a thin slice of tuna over 4 rice bases and press gently to adhere. Repeat with salmon for the other 4. If desired, dab a small amount of wasabi between fish and rice (approx 1/8 tsp per piece).

Arrange sides

Place pickled ginger, wasabi paste, and soy sauce in small dishes for serving. Slice remaining scallions thinly to sprinkle as garnish if desired.

Slice rolls

Using a very sharp knife moistened with water, slice each roll into 6–8 even pieces. Clean the knife between cuts to keep clean edges.

Plate the platter

Arrange sliced maki, hosomaki, and nigiri on a platter. Sprinkle toasted sesame seeds over rolls as desired, add thinly sliced scallions, and place small piles of pickled ginger and wasabi on the platter. Drizzle a little ponzu or eel sauce over select pieces if using (light touch).

Serve

Serve immediately with soy sauce for dipping. Consume within 2 hours for best texture and safety when using raw fish.