Sushi Platter Recipe
A variety of fresh sushi rolls.
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Ingredients
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Sushi Rice
Sushi Fillings
Nori and Dipping Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Let the rice cool to room temperature.
Prepare Fillings
- 4
Prepare Fresh Fish
Slice the fresh tuna and salmon into thin strips. Ensure the knife is sharp for clean cuts.
- 5
- 6
Prepare Cream Cheese
Cut the cream cheese into thin strips for easier rolling and pairing with fillings.
Roll Sushi
- 7
Set Up Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on it, shiny side down.
- 8
Add Rice
Wet your hands with water to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Add Fillings
Place a few strips of fresh fish, avocado, cucumber, carrot, and cream cheese across the middle of the rice-covered nori.
- 10
Roll Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, applying gentle pressure to create a tight roll. Roll until you reach the exposed edge of the nori.
- 11
Seal the Roll
Dampen the exposed edge of the nori with a little water to seal the roll. Let it rest seam-side down for a few minutes.
- 12
Slice Sushi Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Wet the knife between cuts to prevent sticking.
Serve Sushi
- 13
Arrange the Platter
Place the sushi rolls on a serving platter. Arrange them neatly and garnish with pickled ginger, wasabi, and a small bowl of soy sauce.