Maki, Sushi & Sashimi Platter Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain and place rice in a rice cooker or a medium pot with 480 ml water. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 5 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve, then remove from heat and cool slightly.

Season rice

Transfer cooked rice to a large shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly and avoid crushing the grains. Rice should be glossy and slightly sticky but each grain distinct. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare fillings and spicy mayo

Slice sashimi-grade tuna and salmon into long batons about 1–1.5 cm thick. Julienne cucumber (remove seeds) and thinly slice avocado. In a small bowl, mix 3 tbs mayonnaise with 1 tsp sriracha to make spicy mayo; adjust heat to taste.

Set up rolling station

Place a bamboo mat on a flat surface and cover with plastic wrap (optional, for easier cleaning). Have a small bowl of water to wet your hands and the knife.

Assemble inside-out (uramaki) or traditional maki

For traditional (nori outside) maki: place one nori sheet shiny side down on the mat. Wet your hands and spread ~3/4 cup (about 140 g cooled sushi rice) evenly over the nori leaving a 2 cm border at the top. Sprinkle lightly with toasted sesame seeds if desired. Arrange a few pieces of tuna or salmon, a few cucumber sticks and a couple avocado slices in a horizontal line across the middle. Add a small smear of spicy mayo if desired. Lift the mat edge nearest you, fold the nori over the filling and roll firmly but gently to form a tight cylinder. Seal edge with a little water on the nori border. Repeat to make 6 rolls (mix fillings between rolls: some tuna, some salmon).

Slice rolls

Wet a very sharp knife and trim ends of each roll. Slice into 6–8 pieces per roll by using a gentle sawing motion; wet knife between cuts to prevent sticking. Arrange maki pieces on the platter.

Prepare sashimi slices

Using a very sharp knife, slice yellowtail and scallops into clean, even slices. For yellowtail, cut against the grain into 6–8 thin slices (about 5–7 mm thickness). For scallops, halve or butterfly larger scallops so each piece is a single bite-sized slice. Keep fish cold on a chilled plate until plating.

Form nigiri (optional)

If making nigiri: wet hands, take about 20–25 g (2 tablespoons) of seasoned sushi rice and form an oblong bite-sized ball with light pressure. Dab a small smear of wasabi on the top of the rice, then place a slice of tuna or salmon over it and press gently to adhere. Repeat to make 6–8 pieces total (distribute fish types as desired).

Arrange a mix of maki pieces, nigiri and sashimi slices on a large platter. Place pickled ginger and small piles of wasabi on the side. Garnish with thinly sliced scallions, toasted sesame seeds and black sesame if using. Add shiso leaves or microgreens for color. Serve soy sauce and ponzu (optional) in small dipping bowls.

Serve immediately: Sushi and sashimi are best eaten fresh and cold. Keep sashimi chilled until serving and discard any leftover raw fish after 2 hours at room temperature (safer sooner).

Keep your knife sharp and wet it between cuts to get clean slices. Work with very fresh, sashimi-grade fish. Taste and adjust spicy mayo, soy and wasabi amounts to your preference. Estimated platter composition: 6 maki rolls (36–48 pieces), 6–8 nigiri, and 12–14 sashimi slices — enough for about 4–6 people as a shared appetizer or light main.