Maki Platter A (32 Pcs) Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the rinse runs mostly clear. Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a saucepan: bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small bowl. Stir until sugar and salt dissolve.

Season rice

Transfer cooked rice to a wide shallow bowl or hangiri if available. While still hot, evenly pour the vinegar mixture over the rice and cut/fold the rice gently with a paddle or spatula to mix and cool slightly — avoid smashing the grains. Fan the rice as you fold to help it shine. Let rice come to near room temperature (cover with a damp towel to prevent drying).

Prepare fillings

Cut the salmon and tuna into long thin strips about 1/2 inch wide and lengthwise to match nori width. Peel, pit and slice avocados into lengthwise slices. Julienne the cucumber into long thin sticks and pat dry. If using imitation crab, shred or chop into strips; mix with 3 tablespoons mayonnaise and 1 teaspoon sriracha (optional) to make crab mayo. Have toasted sesame seeds ready.

Prepare nori and set station

Lay a bamboo mat on a clean surface and place a sheet of plastic wrap over it (optional for easy cleaning). Place a nori sheet shiny side down on the mat. Keep a small bowl of water at hand to wet fingers to prevent rice sticking.

Assemble rolls — basic method

Wet your hands, take a handful (approx. 3/4 cup) of prepared sushi rice and spread it evenly over the nori leaving a 1-inch (2.5 cm) clean margin at the top edge. Press rice gently into an even layer about 1/4 inch thick. Sprinkle a light layer of toasted sesame seeds over the rice if desired (for inside-out effect, see variations). Place 1–2 strips of filling (choose one or two: tuna, salmon, cucumber, avocado, crab mayo) across the rice about 1 inch from the bottom edge of the nori.

Roll tightly

Lift the bottom edge of the mat and nori and roll forward, tucking the filling into a tight cylinder. Pull the mat as you roll to keep pressure even; roll until the seam of the nori meets the top edge. If the seam doesn't stick, wet the top margin of the nori lightly with a fingertip of water to seal.

Make 8 rolls for platter

Repeat the assembly and rolling process to make 8 full rolls total. Vary fillings so you have an assortment: suggested distribution for 32 pieces (8 rolls): 3 rolls salmon, 3 rolls tuna, 1 roll avocado & cucumber, 1 roll crab mayo. Adjust quantities to preference.

Slice rolls

Using a sharp knife dipped in water (wipe blade clean and wet between cuts), trim the rough edges and slice each roll into 4 equal pieces to yield 32 pieces total (8 rolls x 4 = 32). Make decisive single strokes for clean cuts. Keep slices upright on a serving platter.

Garnish and serve

Arrange the sliced maki on a platter. Garnish with extra toasted sesame seeds on top of pieces if desired. Serve with soy sauce, pickled ginger and wasabi on the side.

Keep a small bowl of water nearby for wetting hands and the knife to prevent sticking. If using plastic wrap on the bamboo mat, remove it before placing nori if you want the mat pattern — otherwise rolling with plastic keeps the mat clean. Clean the knife between cuts for neat slices.