Assorted Sushi Tray Recipe

Rinse the sushi rice under cold water until water runs almost clear (about 6–8 rinses). Drain thoroughly.

Combine rinsed rice and 7.2 cups water in a heavy pot or rice cooker. If using a pot: bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

While the rice cooks, warm rice vinegar, sugar and kosher salt in a small saucepan over low heat just until sugar dissolves; do not boil. Cool slightly.

Transfer cooked rice to a large shallow nonreactive bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice while folding to cool and give shine. Spread rice to cool to near-room temperature (about 20 minutes). Keep covered with a damp cloth to prevent drying.

Prepare the fillings: julienne cucumber, slice avocado, shred imitation crab, and slice smoked salmon. Keep fillings chilled until assembly.

Crab Mix (for California-style rolls)

In a bowl combine shredded imitation crab (4 cups), 3 tbs mayonnaise and 1 tsp sriracha. Mix until evenly combined. Taste and adjust seasoning.

Place a sheet of nori, shiny side down, on a bamboo mat covered in plastic wrap. Wet your hands with water (mixed with a little rice vinegar so rice is less sticky), then spread a thin even layer of sushi rice over the nori leaving a 1-inch (2.5 cm) bare strip at the top edge. For inside-out rolls, flip rice-covered nori so rice faces down on the plastic wrap, then sprinkle toasted sesame seeds or masago onto the rice if desired.

Arrange fillings in a horizontal line about 1 inch from the bottom edge: for California roll use crab mix, avocado and cucumber; for smoked salmon roll use smoked salmon and cream cheese strips; for spicy tuna roll use diced tuna mixed with a little spicy mayo; for simple cucumber/avocado roll place cucumber and avocado.

Use the bamboo mat to roll tightly: lift the bottom edge over the fillings, tuck and roll firmly while applying even pressure. Seal the exposed nori edge with a little water. For inside-out rolls, after rolling, press rice gently to adhere and roll in masago or toasted sesame and/or tempura crumbs as desired.

Using a very sharp wet knife, cut each roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean. Repeat to make approximately 20 rolls total (depending on exact rice and fillings), yielding roughly 64–72 maki pieces; combine with nigiri to reach the 80-piece tray.

Form nigiri: wet your hands, take about 2 tablespoons (roughly 25 g) of seasoned rice and shape into an oblong (egg-shaped) mound about 2 inches long. Press gently but firmly so it holds its shape.

Place a small dab of wasabi on one side of a tuna or salmon slice, then drape the fish over the rice mound. Lightly press fish to rice to adhere. Repeat to make 16 nigiri total (8 tuna, 8 salmon).

Arrange nigiri on the tray with pickled ginger, wasabi and small bowls of soy sauce. Sprinkle toasted sesame seeds sparingly over selected rolls if desired and drizzle spicy mayo on some rolls for variety.

For inside-out specialty rolls (e.g., tempura crunch roll or masago-topped rolls), spread rice on the nori as described. After rolling, press the outside rice into a shallow plate of masago or toasted sesame seeds so the roe adheres, or coat with tempura crumbs for crunch.

If using cream cheese in some rolls, ensure it is chilled and cut into thin strips before assembly so it slices cleanly.

Use remaining fillings to make a variety of rolls — target a mix of simple vegetarian rolls, California-style, spicy tuna, smoked salmon & cream cheese, and masago-topped rolls so the tray has visual contrast and different textures.

Portion finished rolls and nigiri onto a large tray. Garnish with pickled ginger, small mounds of wasabi, and small bowls of soy sauce and spicy mayo. Optionally sprinkle remaining toasted sesame seeds and place tempura crumbs in a small dish for extra crunch.

Keep sushi chilled but not refrigerated tightly (cover loosely with plastic wrap) and serve within 4 hours of assembly for best texture and taste. Raw fish nigiri should be consumed sooner; if preparing ahead, store nigiri on a tray covered with plastic wrap and chilled in refrigerator for up to 2 hours.

Provide chopsticks, small soy sauce dishes, and napkins. Label rolls if helpful (e.g., spicy, contains raw fish, vegetarian).