Maki Platter C (50 Pcs) Recipe

Rinse and Cook Rice

Place 4 cups short-grain sushi rice in a large bowl. Rinse under cold water, swirling and draining repeatedly until the water runs nearly clear (about 6–8 rinses). Drain rice 15 minutes. Transfer rinsed rice to a rice cooker or heavy pot with 480 ml water. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare Sushi Vinegar

While rice cooks, combine 240 ml rice vinegar, 6 tbs granulated sugar, and 2 tsp fine sea salt in a small saucepan. Warm over low heat just until sugar dissolves; do not boil. Remove from heat and cool slightly.

Season Rice

Spread hot cooked rice into a large wooden or plastic bowl (avoid metal). Gently fold in the vinegar mixture with a wooden spatula in slicing motions to separate grains while fanning the rice to cool to room temperature. Aim for slightly shiny, sticky but not mushy rice. Cover with a damp cloth to keep moist until assembly.

Prepare Fillings

Slice salmon and tuna into long strips about 1 cm wide and 6–8 cm long for maki. Shred imitation crab finely. Peel and julienne cucumber into long matchsticks. Halve, pit and slice avocados lengthwise into thin slices. Thinly slice scallions.

Prepare Spicy Crab (optional)

In a bowl, mix 300 g shredded imitation crab with 100 g Japanese mayonnaise and 2 tbs sriracha (adjust heat to taste). This will be used for some of the rolls.

Cut Nori & Wet Hands

If desired, cut each full nori sheet in half for hosomaki (thin rolls) or use full sheets for futomaki. Arrange bamboo mats covered with plastic wrap. Keep a small bowl of water nearby to wet hands to prevent rice sticking.

Assemble Rolls

For a 50-piece assortment, make roughly: 10 salmon rolls (5 pieces each), 10 tuna rolls (5 each), 10 avocado-cucumber rolls (5 each), 10 spicy crab rolls (5 each). For each roll: place a nori sheet shiny side down on mat. Wet hands and spread a thin, even layer of sushi rice across the nori leaving a 1–2 cm bare border at the top. Sprinkle toasted sesame seeds lightly over rice if desired. Flip the nori so rice is facing down (for inside-out style) or leave rice on outside for traditional tamaki; adapt filling placement accordingly.

Fill and Roll

Place filling near the bottom third of the nori: for salmon rolls, 3–4 salmon strips; tuna rolls, tuna strips; avocado-cuke rolls, 4–5 cucumber sticks plus avocado slices; spicy crab rolls, 2–3 tbs spicy crab mixture and a few scallion slices. Using the bamboo mat, lift the edge and roll firmly but gently to form a cylinder, sealing the exposed nori edge with a little water. Repeat for all sheets.

Slice Rolls

With a very sharp, damp knife, cut each roll into 5 equal pieces. Wet the blade between cuts to prevent sticking and ensure clean slices. Arrange pieces on a platter as a mixed 50-piece maki platter: 10 pieces each of salmon, tuna, avocado-cucumber, and spicy crab.

Top & Garnish

For variation, top some pieces with 1/2 tsp masago and a small dot of mayo or sesame oil drizzle. Sprinkle toasted sesame seeds and thinly sliced scallions on selected rolls. Serve pickled ginger and wasabi on the side, and soy sauce for dipping.

Serving

Arrange the 50 pieces neatly on a large platter, grouping by type for visual appeal. Provide small dipping bowls of soy sauce, a bowl of wasabi paste, and a mound of pickled ginger. Keep refrigerated if not served immediately; consume within 4 hours for best quality.