Maki Platter B Recipe

Rinse the short-grain sushi rice under cold running water in a bowl or fine-mesh sieve until the water runs almost clear (about 6–8 rinses). This removes excess surface starch for proper texture.

Combine the rinsed rice and 480 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered for 10 minutes to steam.

While rice cooks, gently heat the rice vinegar, sugar, and salt in a small saucepan just until sugar dissolves; do not boil. Alternatively, microwave briefly and stir until dissolved. Let the vinegar mixture cool to room temperature.

Transfer the cooked rice to a large shallow wooden or glass bowl (hangiri or any wide dish). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, cut and fold the rice gently while fanning (or using a small electric fan) to cool it to body temperature and achieve a glossy finish. Do not mash. Cover with a damp towel until ready to assemble.

Fish prep

Keep sashimi-grade tuna and salmon chilled until ready to slice. Using a very sharp knife, slice the tuna and salmon into long, thin strips about 1 cm wide and 6–8 cm long for maki filling. For nigiri or sashimi-style garnish, slice slightly thicker cross-sections as desired.

Crab mix

In a small bowl, shred the imitation crab into flakes. Add 3 tbs mayonnaise, 1 tsp sriracha (optional), and 1 tbs sliced scallions. Mix gently until combined. Taste and adjust seasoning; set aside chilled.

Prepare vegetables and other toppings: julienne the cucumber into matchsticks, slice avocado thinly and brush lightly with a tiny splash of rice vinegar to slow browning, and thinly slice smoked salmon. Toast sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant, stirring constantly; remove immediately to avoid burning.

Set up your workstation: bamboo mat wrapped in plastic, a small bowl of water with a splash of rice vinegar (to wet your fingers and prevent rice sticking), and the covered sushi rice, nori sheets, and fillings laid out.

Classic tuna roll (Tekka Maki) — makes 2 rolls

Place one nori sheet shiny side down on the mat. With damp fingers, spread an even layer of rice about 3–4 mm thick over the nori, leaving a 2 cm strip at the far edge free of rice. Sprinkle a pinch of toasted sesame over the rice if desired. Lay a single row of tuna strips along the near edge (closest to you). Using the mat, roll firmly but gently away from you, pressing to form a neat cylinder; seal the far edge with a little water. Cut each roll into 6–8 pieces using a sharp wet knife; wipe the knife between cuts.

Salmon & avocado roll — makes 2 rolls

Place a second nori sheet shiny side down. Spread rice as above. Lay 3–4 thin salmon strips and avocado slices in a line. Roll tightly with the mat, seal, and slice into 6–8 pieces.

California-style crab roll (Inside-out) — makes 2 rolls

For inside-out rolls (uramaki), place plastic-wrapped mat shiny side up. Lay a sheet of nori on top. With damp hands, spread rice over the nori completely. Flip the nori + rice onto the plastic so rice faces down on the plastic/mat and nori faces up. Place a strip of crab mix and cucumber along the nori center. Roll using the mat to form a cylinder with rice on the outside. Sprinkle toasted sesame seeds on the outer rice while slightly damp from handling to help seeds adhere. Slice into 6–8 pieces.

Smoked salmon roll (decorative/garnish roll) — makes 1 roll

Use remaining nori and rice to make one roll filled with cucumber and a small amount of avocado. After slicing, top each piece with a thin slice of smoked salmon and a few dots of mayonnaise or eel sauce; sprinkle with scallions and sesame seeds.

Arrange the assorted maki rolls on a large platter grouped by type (tuna, salmon-avocado, crab California, smoked-salmon-topped). Place small dishes with soy sauce, a mound of pickled ginger, and wasabi on the side.

Drizzle a little eel sauce over the smoked-salmon-topped pieces and the salmon-avocado rolls for shine and sweetness, if desired. Garnish the platter with remaining scallions and a light sprinkle of toasted sesame seeds.

Serve immediately at room temperature (rice should be slightly warm to room temp). Leftover rolls keep covered in the refrigerator for up to 24 hours but are best eaten the day made.