Sushi And Raw Bar Recipe

Prepare sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs almost clear (about 4–6 rinses). Drain and combine with 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Let rest covered 10 minutes off heat.

While rice cooks, mix 4 tbs rice vinegar, 1 tbs sugar, and 1 tsp kosher salt until dissolved. Transfer cooked rice to a wide nonreactive bowl. Gently fold in the vinegar mixture with a cutting motion to season and cool the rice. Fan or let sit to bring rice to near room temperature (do not refrigerate).

Portion rice into 18 small nigiri/balls (about 20–22 g each) using wet hands: wet palms with water mixed with a splash of rice vinegar to prevent sticking. Take ~2 tbsp rice and gently form an oblong mound, compressing enough to hold but not so firm it becomes paste-like.

Slice salmon and tuna against the grain into 18 pieces total (about 1/4-inch thick x 2.5–3 inches long). Keep fish chilled until assembly. If desired, lightly dab a thin line of wasabi on one side of each fish slice before placing on the rice mound.

Place fish slice over each rice mound and press gently to adhere. Arrange on a platter. Serve with soy sauce, extra wasabi, and pickled ginger.

Using a very sharp knife, slice yellowtail into 1/4-inch thick slices (about 6–7 slices depending on size). Arrange slices on a chilled plate.

If using scallops, slice horizontally into medallions if large or serve whole if small U10. Pat dry on paper towel to remove excess moisture.

Garnish sashimi with shiso leaves and thin lemon slices. Lightly sprinkle a pinch of sea salt over scallops or yellowtail if desired. Keep chilled and serve immediately with soy sauce and pickled ginger.

Scrub oyster shells under cold running water. Using an oyster knife, hold the oyster in a towel, insert the knife at the hinge, twist to pop the shell, then run the knife under the top shell to separate and remove it. Cut the bottom muscle to free oyster from shell, keeping the oyster in the deeper half-shell. Work carefully and discard any broken shells or off-smelling oysters.

Place crushed ice on a serving platter and nestle oysters on the half shell into the ice to keep cold and level.

Prepare mignonette: finely mince 1 small shallot and mix with 1/4 cup red wine vinegar (or rice vinegar), a pinch of cracked pepper, and a pinch of salt. Spoon a small amount onto each oyster or serve in a small bowl. Offer cocktail sauce and lemon wedges alongside.

Serve oysters immediately, instructing guests to squeeze lemon or add mignonette/ cocktail sauce to taste.

Dice 8 oz sushi-grade tuna into small uniform cubes (about 1/4-inch). Place in a chilled bowl.

Add 2 tbsp thinly sliced scallion, 1 tbs soy sauce, 1 tsp toasted sesame oil, 1 tsp yuzu or lime juice, and 1 tsp toasted sesame seeds to the tuna. Gently fold to combine; do not overmix. Season to taste with a small pinch of salt if needed.

Fold in the diced avocado gently to avoid mashing. Spoon the tartare into a small ring mold or mound on a plate. Garnish with microgreens and extra sesame seeds. Serve with toasted nori strips or wonton chips and a drizzle of a few drops of sesame oil if desired.

Arrange pickled ginger, extra wasabi, soy sauce, rice crackers, and any remaining garnishes in small dishes around the platter for guests to access.

Keep all raw seafood chilled on ice until ready to serve and consume within 1–2 hours on a platter. Discard any leftovers that have been at room temperature for more than 2 hours.