Sumire Platter Recipe

Prepare rice and mold

Cook 2 cups short-grain sushi rice, season while hot with 4 tbs sushi vinegar seasoning (rice vinegar + sugar + salt). Let rice cool to slightly warm. Lightly oil an oshibako (pressed sushi mold) or a small rectangular mold; press a thin, even layer of rice into the mold to a depth that yields 6 rectangular nuggets when cut. Compress gently but firmly, then invert onto a serving board or tray to release rice blocks.

Prepare salmon

Slice salmon into 6 thin rectangles slightly larger than the rice. Mix 1 tbs soy sauce, 1 tbs mirin and 1 tsp sugar; briefly brush onto salmon to season.

Assemble and aburi

Lay salmon slices over each rice block. Brush a light film of neutral oil (1 tsp) over the salmon to aid torching. Using a culinary blowtorch, sear the salmon evenly until the surface shows light charring and narrows in color (aburi style). If you don't have a torch, quickly sear the salmon on a very hot cast-iron pan for 5–10 seconds per side and reassemble. Garnish each piece with a touch of wasabi between rice and fish (optional), a small strip of nori if desired, and a sliver of pickled ginger alongside.

Prepare rice and shrimp

Season 2 cups cooked sushi rice as above. Prepare 6 shrimp: if raw, butterfly and devein; if pre-cooked, butterfly and pat dry. Toss 6 shrimp with 2 tbs Japanese mayo, 1 tsp soy sauce and 1 tsp lemon juice to lightly dress.

Mold and top

Press rice in the oshibako into 6 small rectangular blocks. Drape a dressed shrimp over each block, ensuring the shrimp covers the rice. Brush a tiny amount of neutral oil (1 tsp total across pieces) to the shrimp surface.

Torch and finish

Torch the shrimp briefly until slightly charred and warmed through (aburi). Top each piece with a tiny dot of kewpie-spicy mayo if desired and a microgreen or chive. Serve immediately.

Cure the saba (mackerel)

If not pre-cured, cure 6 oz mackerel fillet by sprinkling 2 tbs rice vinegar and 1 tsp sugar over the flesh; wrap and refrigerate 30–60 minutes to slightly pickle and firm the fish. Rinse lightly and pat dry. Slice into 6 rectangles sized to fit rice blocks.

Assemble

Press 2 cups seasoned sushi rice into the mold and release into 6 blocks. Place a shiso leaf (optional) on each rice block, then top with the saba slice. Lightly brush with 1 tsp soy sauce diluted with a drop of water and sprinkle 1 tsp toasted sesame seeds across the pieces.

Finish

Serve with pickled ginger and a dab of wasabi. No torching required; present chilled or slightly cool.

Prepare ingredients

Lay out 1 nori sheet on a bamboo makisu. Spread an even layer (~1/2–3/4 inch) of 2 cups seasoned sushi rice across the nori, leaving a 1-inch strip at the top edge. Lightly brush rice with a tiny amount of sesame oil (1 tsp) for sheen.

Fill and roll

Flip the nori so rice is on the outside (uramaki) or keep inside per preference. On the inside, place julienned cucumber (1 cup), avocado slices (1 cup) and a line of spicy mayo (2 tbs). Place thin slices of bluefin tuna on top of the rice in overlapping fashion to create the redwave appearance.

Form and slice

Use the bamboo mat to tightly roll the sushi, compressing to a cylinder. Wet a sharp knife and slice into 8 pieces. Garnish each piece with a dot of spicy mayo, a sprinkle of masago or tobiko (2 tsp), and a light brush of sesame oil. Serve with soy sauce, pickled ginger and wasabi.

Prepare filling

Mix 6 oz chopped cooked lobster or poached shrimp with 2 tbs cream cheese and 0.5 tsp truffle oil or a small pinch of yuzu kosho for brightness. Combine with 0.5 cup julienned cucumber.

Assemble roll

Place 1 half nori sheet on the bamboo mat. Spread an even layer of 2 cups seasoned sushi rice, leaving a 1-inch strip at the top. On the inside, place the lobster/shrimp mixture and avocado (0.5 cup). Roll tightly into a cylinder.

Slice and dress

Slice the roll into 8 equal pieces with a wet sharp knife. Drizzle each piece with 2 tbs eel sauce or champagne-mayo and top with microgreens. Serve immediately.

Arrange all components on a large platter: 6 pcs Aburi Salmon Oshi, 6 pcs Aburi Ebi Oshi, 6 pcs Saba Bo Oshi, 8 pcs Bluefin Redwave Roll and 8 pcs Champagne Roll. Add bowls of soy sauce, extra pickled ginger and wasabi to the platter. Serve immediately so aburi items retain their warm-charred texture.