Sushi Platter Recipe
A selection of our finest sushi
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Ingredients
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Sushi Rice
Sushi Fillings
Condiments & Garnish
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the Rice
In a medium saucepan, combine rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Preparing Sushi Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh tuna and salmon into thin strips or cubes as desired.
- 5
Assembling Sushi
- 6
Prepare the Rolling Mat
Lay out a bamboo sushi rolling mat and place a sheet of nori (seaweed) on top, shiny side down.
- 7
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little bit of water.
- 10
Slice the Rolls
Using a sharp knife, slice the rolled sushi into bite-sized pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serving
- 11
Prepare the Platter
Arrange the sliced sushi on a serving platter. Optionally, sprinkle sesame seeds on top for garnish.
- 12
Add Condiments
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping and flavor enhancement.
