Maki Platter B (42 Pcs) Recipe

Rinse and Cook Rice

Place 3 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear (about 8–10 rinses). Drain and transfer to a rice cooker or pot. Add 360 ml water. If using a pot, bring to a boil, then 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 120 ml rice vinegar, 3 tbs sugar and 1 tsp fine sea salt in a small saucepan. Warm gently and stir until sugar and salt dissolve; do not boil. Let cool to room temperature.

Season Rice

Transfer hot cooked rice to a large shallow bowl. Pour sushi vinegar evenly over the rice. Using a rice paddle, cut and fold the rice to mix while fanning to cool quickly (or use a fan). Aim for glossy, slightly sticky rice at body temperature. Cover with a damp cloth to keep moist until assembly.

Prepare Nori

Have 7 nori sheets ready. If you prefer slightly softened nori for easier rolling, briefly pass each sheet (shiny side down) over an open flame for 1 second or hold above steam for a second — avoid charring. Cut sheets in half crosswise for hosomaki (thin rolls) or use whole sheets for futomaki/uramaki depending on desired roll sizes. For this 42-piece platter, plan to make a mix: 5 whole-sheet rolls (8 pieces each ≈ 40) and 1 small cut roll to reach 42; adjust cut counts as you assemble.

Toast Sesame (Optional)

If using, lightly toast 2 tbs sesame seeds in a dry pan over medium heat until fragrant, about 2 minutes. Set aside.

Prepare Fish & Proteins

Keep sushi-grade salmon and tuna chilled until ready. Using a very sharp knife, slice salmon and tuna into long strips about 1–1.2 cm wide and 8–10 cm long for rolling. Chop cooked shrimp into halves or thirds lengthwise. Shred imitation crab and toss with 3 tbs Japanese mayonnaise to make a crab salad. If using spicy mayo, mix mayonnaise with sriracha to taste.

Portioning

Divide proteins into groups for different roll types: salmon for 14 pcs, tuna for 14 pcs, shrimp/kanikama mixed for 14 pcs (adjust slightly to reach 42). Keep covered on ice or chilled towels while assembling.

Prepare Vegetables

Julienne the English cucumber into long thin batons, removing seeds to avoid wateriness. Slice avocado lengthwise into thin slices and brush with a tiny amount of lemon juice if desired to prevent browning. Thinly slice green onion. Julienne pickled radish into matchsticks.

Wasabi & Plating

Portion wasabi paste into a small dish or pipe small pea-sized portions for plating. Arrange pickled ginger (gari) in small piles on the serving platter.

Set Up

Place a bamboo mat on a flat surface and cover with plastic wrap. Place a sheet of nori shiny side down on the mat (if using whole sheet). Wet your fingers with water to prevent rice sticking. Have seasoned rice, fillings and tools within reach.

Spread Rice

Scoop about 3/4 cup of seasoned rice (adjust to sheet size) onto the nori and gently spread into an even layer leaving a 2 cm border at the far edge. For inside-out rolls (uramaki), place rice on the nori side and flip; for traditional maki, keep rice on the nori side.

Add Fillings

Lay a strip of your chosen protein (salmon, tuna, shrimp, or crab salad) along the near edge of the rice, then add cucumber, avocado slices and a little green onion. For crab salad rolls, use a smaller rice portion and place 1–1.5 tbs crab mixture as the center.

Roll

Lift the near edge of the mat and roll forward, tucking the fillings snugly and applying gentle even pressure to form a tight cylinder. Continue rolling until sealed by the exposed nori border. For uramaki, flip the roll so rice is on the outside and press toasted sesame seeds onto the rice if desired.

Repeat

Repeat with remaining nori, rice and fillings to produce approximately 6–7 rolls totaling 42 pieces when sliced. Adjust filling quantities to balance pieces (for example: 3 salmon rolls, 2 tuna rolls, 1 shrimp roll, 1 crab salad roll).

Slice Rolls

Wet the knife with water and wipe dry between cuts to prevent sticking. For each roll, trim the ends slightly for neatness. Slice each roll into 6–8 even pieces depending on roll diameter. For a whole-sheet roll yielding 8 pieces, aim for 6–7 rolls to reach the 42-piece target. Arrange pieces on a platter by type.

Garnish & Serve

Garnish with thinly sliced green onion, a small sprinkle of toasted sesame seeds, small dollops of spicy mayo if using, and piles of pickled ginger. Serve immediately with soy sauce and wasabi on the side.

Keep bowls of water handy to wet your hands and knife between uses. Clean and store tools after finishing. Refrigerate any unused raw fish promptly and consume within 24 hours for best quality.