Sushi Platter Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve or bowl, swirling and draining until the water runs nearly clear (3–5 rinses). Drain 10 minutes.

Combine the rinsed rice and 3.3 cups water in a heavy-bottomed pot or rice cooker. If using a pot: bring to a gentle boil, reduce heat to low, cover, and cook 18 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan over low heat or microwave briefly; stir until sugar dissolves. Do not boil. Let cool to room temperature.

Transfer the cooked rice to a shallow wooden or glass bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula, fanning the rice to help it cool and develop a glossy texture. Cover with a damp cloth and keep at room temperature until ready to assemble (do not refrigerate).

Lay out the bamboo mat and cover with plastic wrap to prevent sticking.

Have a small bowl of water nearby to wet your fingers when handling rice (prevents sticking).

If you prefer inside-out rolls (rice on outside), prepare a sheet of plastic wrap on the mat and have toasted sesame seeds or fish roe ready for the rice exterior.

Mix the shredded crab with 2 tsp mayonnaise and a pinch of salt in a small bowl.

Place one nori sheet shiny side down on the mat. Wet your fingers and spread about 3/4 cup sushi rice evenly over the nori, leaving a 1-inch strip at the top edge. If making inside-out, flip nori so rice side is up and sprinkle sesame seeds over rice.

Arrange 3–4 strips of avocado and cucumber across the rice along the bottom third, then a line of the crab mixture.

Lift the mat edge and roll firmly but gently to enclose the filling, pressing to shape a tight cylinder. Remove mat and plastic. Using a very sharp, wet knife, slice into 6–8 pieces—wipe the knife between cuts for clean slices.

If using raw tuna: ensure it's sushi-grade and keep chilled until assembly. Finely dice 8 oz tuna and mix with 2 tsp mayonnaise, 2 tsp sriracha (adjust to heat preference), and the thinly sliced scallion. Taste and adjust seasoning.

Place a nori sheet shiny side down. With wet hands, spread ~3/4 cup rice leaving the top edge bare (or prepare as inside-out and sprinkle sesame on the rice).

Lay a strip of the spicy tuna mixture along the bottom third of the sheet. Optionally add thinly sliced mushrooms for texture.

Roll tightly with the bamboo mat, seal the edge with a little water, and slice into 6–8 pieces with a wet sharp knife.

Make tempura shrimp: pat shrimp dry, leaving tails on. Prepare batter by whisking the tempura mix with 1 cup cold water briefly—do not overmix; lumps are fine. Heat oil in a deep pot to 350°F (175°C). Dip shrimp in batter, then optionally coat with panko for extra crunch. Fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and keep warm.

Place nori shiny side down and spread ~3/4 cup sushi rice, leaving the top 1-inch bare (or prepare inside-out). Arrange 2 tempura shrimp lengthwise, tail pointing slightly out of the roll for appearance, and add a thin strip of avocado or cucumber if desired.

Roll using the mat to form a tight cylinder, seal, and slice into 6–8 pieces. Garnish each piece with a light drizzle of eel sauce and a small squeeze of Japanese mayonnaise; sprinkle a few toasted sesame seeds on top.

Arrange three rolls (California, Spicy Tuna, Tempura Shrimp) on a large platter, 6–8 pieces each, spacing them evenly. If you prefer different rolls, substitute any three roll recipes following the same technique.

Place pickled ginger, wasabi, and soy sauce in small ramekins beside the platter. Scatter microgreens or shiso leaves between rolls for color and extra aroma.

Serve immediately at room temperature. Provide extra soy sauce and optional condiments (extra eel sauce, spicy mayo) on the side.