Maki, Sushi & Sashimi Platter A Recipe

Rinse rice

Place 2 cups sushi rice in a fine-mesh sieve or bowl. Rinse under cold water, gently swishing, until the water runs nearly clear (about 6–8 rinses). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using saucepan: bring to a boil over medium-high, reduce to low, cover and simmer 12–14 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, in a small saucepan combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt. Warm gently and stir until sugar and salt dissolve; do not boil. Transfer cooked rice to a wooden or wide, shallow bowl. Pour vinegar mixture evenly over rice. Using a wooden paddle or spatula, fold rice (cutting and turning motion) while fanning to cool to near room temperature. Cover with damp cloth until ready to use.

California filling

Shred the crab meat and toss with 2 tbs mayonnaise until lightly coated. Prepare avocado as long thin slices and seed and julienne cucumber into matchsticks. Keep chilled.

Spicy tuna

Finely chop 6 oz sushi-grade tuna, mix with 1 tbs sriracha and the sliced scallions until evenly combined. Taste and adjust heat as desired. Keep chilled.

Prepare work station

Place a bamboo mat on work surface and cover with plastic wrap for easy cleanup. Have a small bowl of water to wet your hands to prevent rice sticking.

Make inside-out (uramaki) or traditional roll

For traditional maki (nori outside): place 1 nori sheet shiny side down on mat. With wet hands, spread about 3/4 to 1 cup seasoned rice in an even layer covering about 3/4 of the nori, leaving top 1 inch bare. Lay filling (for California: crab + avocado + cucumber; for spicy tuna: spicy tuna) in a line along the rice about 1 inch from bottom edge. Lift mat and roll tightly away from you, pressing gently to form a cylinder. Seal the edge with a little water on the bare nori strip.

Slice rolls

Using a very sharp knife dipped in water (wipe between cuts), cut each roll into 6–8 even pieces. For inside-out roll (rice outside): lay plastic wrap over bamboo mat, place nori, spread rice on nori, flip nori rice-side down, add fillings and roll as above.

Garnish maki

Sprinkle toasted or black sesame seeds on rice as desired. Arrange cut roll pieces on serving platter.

Slice sashimi

Using a very sharp, long slicing knife, cut salmon and tuna into 1/4 inch thick slices about 2–3 inches long. Angle the knife and slice in a single smooth motion to preserve texture. Arrange sashimi slices attractively on platter with pickled ginger and a small mound of wasabi.

Form nigiri (optional)

Wet your hands. Take about 2 tablespoons (a compacted oval) of sushi rice and gently press to form a small oblong. Smear a small amount of wasabi on top of the rice (optional). Drape a slice of tuna or salmon over the rice and press gently to adhere. Repeat to make 6–8 nigiri pieces total.

On a large platter arrange: 8–12 slices sashimi (salmon and tuna), 6–8 maki pieces each of California and spicy tuna rolls, and 6–8 nigiri if making them. Place small bowls of soy sauce, wasabi and pickled ginger on the side. Serve immediately at room temperature (rice slightly warm to cool).

Storage: consume sashimi the same day. Keep any unused fish chilled on ice and covered; use within 24 hours.