Sushi Platter Recipe

Inspired by Nakato Japanese Steakhouse & Sushi Bar

Time1h

Serves4

Assorted sushi rolls.

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Ingredients

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Sushi Ingredients

2 cups Sushi rice

10 sheets Nori sheets

3 tablespoons Rice vinegar

1 tablespoon sugar

1 teaspoon Celtic sea salt

1 whole Cucumber

1 whole Carrot

1 whole Avocado

7.05 oz (200 grams) Raw fish (such as salmon or tuna)

1 cup Aged soy sauce

to taste Real wasabi (it makes a difference)

to taste Pickled ginger

Method

Preparation Steps

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and let it cool slightly.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.

Prepare Fillings

Thinly slice the cucumber, carrot, and avocado. Cut the raw fish into strips.

Assemble the Sushi Rolls

Lay a nori sheet shiny-side down on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place your desired fillings in a line across the center.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

Slice and Serve

Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.