Maki Platter C Recipe

Rinse the sushi rice in a fine-mesh sieve or bowl under cold water, swirling until the rinse water runs nearly clear (about 3–4 rinses). Drain 10 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, heat rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool to room temperature.

Transfer the cooked rice to a large wooden or nonreactive bowl. Pour the vinegar mixture over the rice and fold gently with a wooden paddle or spatula to coat each grain while fanning or allowing steam to escape until the rice reaches body temperature. Do not mash. Cover with a damp towel and keep at room temperature until using (up to 1 hour).

Prepare proteins: pat tuna and salmon dry and slice into long, thin strips about 1/2-inch wide and 3–4 inches long for inside rolls, or into 1/4-inch slices if planning to make nigiri-style toppings. Keep chilled until assembly.

If using crab sticks, shred or chop them with a fork. In a small bowl combine the shredded crab, 2 tablespoons mayonnaise, 1 teaspoon sriracha (optional) and half the sliced scallions. Mix until combined; chill until ready to use.

Prepare vegetables and avocado: julienne cucumber into long matchsticks and slice avocado into lengthwise strips. Toss avocado gently with the remaining 1 tablespoon mayonnaise to prevent browning if not serving immediately.

Toast sesame seeds lightly in a dry skillet over medium heat 1–2 minutes until fragrant, shaking the pan. Remove from heat.

Lay out one nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the far edge free of rice. Press rice gently — about 1/4 inch thickness.

For tuna roll: place 3–4 strips of tuna and a few cucumber matchsticks across the rice about 1 inch from the near edge. Add a small smear (about 1/2 tsp) of mayonnaise on the fish if desired for richness.

For salmon-avocado roll: place 3–4 strips of salmon and 3–4 avocado strips with a few cucumber sticks across the rice about 1 inch from the near edge.

For crab roll (California-style): spread the crab-mayo mixture across the rice about 1 inch from the near edge and add avocado and cucumber strips.

Tuck the near edge of the mat over the filling and roll firmly but gently to form a tight cylinder, pulling the mat away as you roll so it doesn’t get rolled into the sushi. Seal the edge with a little water on the nori.

Repeat to make a total of 8 maki rolls (approximately: 3 tuna rolls, 3 salmon rolls, 2 crab/California rolls), adjusting amounts to fill 8 nori sheets. Use remaining fillings as needed.

Optional: For inside-out/outside-out presentation, place rice on the outside by flipping the nori rice-side down on the mat, placing fillings on the nori, then rolling as above; sprinkle toasted sesame seeds on the rice side before finishing the roll.

Place the bamboo mat and rolls on a cutting surface. Wet your sharp knife in the small bowl of water and slice each roll into 6–8 even pieces. Clean and wet the knife between cuts to keep slices neat.

Arrange the sliced rolls attractively on a platter: group by type (tuna, salmon, crab). Garnish with remaining sliced scallions, a light drizzle of toasted sesame oil over salmon rolls if desired, and sprinkle sesame seeds over rolls.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Notes on food safety: keep raw fish refrigerated until just before assembly and consume within a few hours. Use sushi-grade fish from a reputable supplier.