Fully Cooked Platter Recipe
A selection of our most popular fully cooked sushi rolls.
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Ingredients
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Fully Cooked Sushi Roll Platter (Makes 8 rolls / serves 4)
Method
Platter Assembly & Serving
Check & Temper
Remove fully cooked rolls from their packaging. Inspect for any refrigerated gel packs and discard packaging. If any rolls are refrigerated and you prefer slightly warmer sushi (not hot), let them sit covered at room temperature for 10–15 minutes or lightly warm by brushing a thin film of neutral oil on a nonstick skillet and heating rolls for 20–30 seconds per side over low heat to avoid altering texture.
Prepare Dipping Sauces
Pour soy sauce into small shallow dipping bowls (about 2–3 tablespoons per person). If soy sauce is very salty, mix 1–2 teaspoons of rice vinegar into the soy sauce bowl to brighten flavor. Place a small dollop (about 1/2 teaspoon) of wasabi paste on each bowl rim or in a separate small dish.
Garnishes & Accoutrements
Arrange pickled ginger in small piles on the serving platter so guests can cleanse their palates between roll types. Sprinkle toasted sesame seeds into a small bowl for optional sprinkling. Place microgreens or shiso leaves decoratively under or beside rolls. Add lemon wedges to the platter for rolls that pair well with a squeeze of citrus.
Arrange Rolls on Platter
Place the 8 fully cooked rolls on a large serving board or platter, grouping like rolls together (e.g., 2–3 pieces per variety). Position nigiri-style pieces (if using) at the front of the platter. Leave space for dipping bowls and garnishes so the platter looks balanced.
Final Touches
Lightly dust rolls that benefit from sesame on top with toasted sesame seeds (about 1/4 teaspoon per roll). Cover the platter loosely with plastic wrap if not serving immediately to prevent drying, and refrigerate for up to 2 hours. Remove plastic wrap 10 minutes before serving to allow aroma to return.
Serving
Serve the platter with chopsticks and small plates. Instruct guests to take pickled ginger between different roll varieties, use a small amount of wasabi mixed into soy sauce or applied directly to a piece, and squeeze lemon only on rolls that suit citrus. Leftovers should be sealed and refrigerated and consumed within 24 hours for best quality.