Maki Platter A Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing gently, until the water runs almost clear (about 3–4 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or a heavy pot with 2.25 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool to room temperature.

Transfer cooked rice to a large shallow wooden or nonreactive bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle or spatula, cut and fold the rice gently while fanning (or using a small fan) to cool it to near room temperature. Aim for glossy, separate grains. Cover with a damp cloth to keep moist while assembling.

Pat the sushi-grade salmon and tuna dry with paper towels and slice each into long strips about 1/2 inch wide and 3–4 inches long. Keep chilled until assembly.

Julienne the cucumber into thin matchsticks, remove excess seeds so rolls are not watery. Slice the avocado lengthwise into thin slices and brush lightly with a drop of rice vinegar if desired to slow browning.

For kani mix: shred the imitation crab and gently toss with 2 tbsp mayonnaise in a small bowl. Adjust amount to taste. Keep ready for California-style rolls.

General rolling prep

Set out 6 nori sheets on the plastic-wrapped bamboo mat, shiny side down. Wet your fingers lightly with water (keeps rice from sticking) and place about 3/4 cup of sushi rice into each nori sheet. Spread rice evenly to cover about 3/4 of the sheet leaving the top 1 inch free of rice for sealing. Sprinkle a pinch of toasted sesame seeds over the rice if desired.

Salmon roll (2 rolls)

On two nori sheets, place salmon strips horizontally about 1 inch from the bottom edge, add a few cucumber matchsticks and a couple slices of avocado. Lift the edge of the mat, tuck the nori over the filling, and roll firmly but gently to the top seam. Moisten the top strip of nori with a little water to seal. Repeat to make a second salmon roll.

Tuna roll (1 roll)

On one nori sheet, place tuna strips with cucumber. Roll the same way as above to form a tuna roll.

California-style roll (2 rolls)

For California-style inside-out variant: place one nori sheet shiny side up on the mat, spread rice across the nori, then flip the nori so rice faces down on the plastic wrap (or dust rice lightly with a little sesame). On the nori side, place shredded kani-mayo, cucumber matchsticks and avocado. Roll tightly and seal with water. If you prefer traditional nori-outside, assemble like the salmon roll but use kani-mayo, cucumber and avocado as filling.

Optional topping

If using masago or tobiko, sprinkle a small teaspoon over the cut roll pieces or press lightly along the seam before cutting for color and texture.

Lightly oil a very sharp knife and wipe it clean between cuts to prevent sticking. For each roll, trim the uneven ends if desired, then cut into 6–8 pieces. Use a gentle sawing motion rather than pressing down.

Arrange an assortment on a platter: 2 salmon rolls, 1 tuna roll, and 2 California-style rolls (or adjust as preferred). Garnish with pickled ginger, wasabi and small bowls of soy sauce for dipping.

Serve immediately at room temperature. Leftover rolls can be wrapped tightly and refrigerated up to 24 hours but are best eaten fresh.