Sushi Platter Recipe

Rinse and Cook Rice

Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring it to a boil over medium heat, then reduce the heat to low, cover, and cook for 18-20 minutes or until the water is absorbed.

Season the Rice

Once cooked, remove the rice from heat and let it sit, covered, for another 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the rice to a large bowl, and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.

Slice the Fillings

While the rice is cooling, thinly slice the fresh salmon and tuna into long strips. Cut the cucumber and avocado into thin strips as well.

Prepare the Nori

Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, take a handful of sushi rice (about 1/2 cup) and evenly spread it over the nori, leaving a 1-inch border at the top.

Add Fillings

Place a few slices of salmon, tuna, cucumber, and avocado in a line across the center of the rice-covered nori.

Roll the Sushi

Using the mat, carefully roll the nori away from you, tucking in the fillings as you go. Roll tightly until you reach the border and seal it with a little water.

Slice the Rolls

Using a sharp knife, slice the roll into 6-8 pieces. Repeat the process with remaining nori sheets and fillings.

Arrange on Platter

Arrange the sliced sushi rolls on a large platter. Serve alongside soy sauce, pickled ginger, and wasabi for dipping.