Sushi Platter Recipe

Rinse and Cook Rice

Rinse 4 cups sushi rice under cold water until the rinse runs nearly clear (about 4-6 rinses). Drain. Combine rinsed rice and 4.5 cups water in a heavy-bottom pot or rice cooker. If using a pot, bring to a boil, reduce to low, cover and simmer 12-15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare Sushi Vinegar

While rice cooks, combine 0.75 cup rice vinegar, 3 tbsp sugar, and 1.5 tsp kosher salt in a small saucepan. Warm gently, stirring, just until sugar and salt dissolve. Do not boil. Remove from heat and cool slightly.

Transfer hot cooked rice to a large shallow wooden or plastic bowl (hangiri or wide non-reactive bowl). Gently fold in the sushi vinegar mixture using a wooden paddle or spatula with slicing motions to separate grains while fanning the rice to cool. Continue until rice is glossy and slightly sticky but not mushy. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Slice the sushi-grade salmon and tuna into long strips about 1/4-inch thick and 1/2-3/4 inch wide for rolls. Keep fish chilled on ice until assembly.

Slice smoked salmon into thin strips. If making nigiri, cut slightly thicker pieces for draping over rice mounds.

If using cooked shrimp, butterfly or slice lengthwise for roll filling. For tempura shrimp, ensure tails are trimmed and shrimp are warm or at room temperature before rolling.

Shred or flake imitation crab/real crab. Mix with a small amount of spicy mayo (optional) for a California-style filling.

Slice avocados, julienne cucumber and carrots, thinly slice green onions and pickled daikon. Keep vegetables refrigerated and pat dry before using to prevent soggy rolls.

General Rolling Technique

Place a bamboo mat on a work surface and cover it with plastic wrap. Place a nori sheet shiny side down on the plastic. Wet your hands in the small bowl of water to prevent rice sticking. Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori leaving a 1-inch strip at the far edge uncovered. Sprinkle sesame seeds or masago on the rice if doing inside-out rolls. Flip the nori so the rice side is down if making inside-out (uramaki) or leave rice on the outside for other styles.

Roll 1 — Classic California Roll (serves 2-3)

On the nori (rice side up if inside-out), arrange imitation crab (approx 2 oz per roll), 1/4 cup julienned cucumber, and 1/4 avocado sliced. Using the mat, roll tightly away from you and seal the edge with a little water on the uncovered nori. Trim and cut each roll into 8 pieces. Top or roll in sesame seeds as desired.

Roll 2 — Spicy Tuna Roll (serves 2-3)

Mix 4 oz diced sushi-grade tuna with 2-3 tbsp spicy mayo and 1 tsp green onion. Spread rice on nori as above (inside-out optional), place the tuna mixture in the center and roll tight. Cut into 8 pieces and drizzle with a little spicy mayo and unagi sauce if desired.

Roll 3 — Salmon Avocado Roll (serves 2-3)

Place strips of raw salmon and sliced avocado with a bit of cucumber on nori and roll. For an inside-out version, coat rice with black and white sesame seeds before flipping the nori. Slice into 8 pieces and garnish with thinly sliced green onion.

Roll 4 — Tempura Shrimp Roll (serves 2-3)

Place one or two tempura shrimp, a strip of avocado and cucumber on nori and roll tightly. If desired, top with eel sauce and a light sprinkle of masago. Cut into 8 pieces; wipe the knife between cuts with a wet towel for clean slices.

Roll 5 — Smoked Salmon & Cream Cheese or Philadelphia Roll (serves 2-3)

On nori, place smoked salmon, 1-2 tbsp cream cheese (per roll), cucumber, and a few shiso leaves if using. Roll, slice into 8 pieces, and finish with a small dollop of spicy mayo or a sprinkling of sesame seeds.

Optional nigiri: For variety, form small oval mounds of rice (about 2 tbsp each), brush lightly with soy or ponzu, and top with a slice of salmon or tuna, pressing gently to adhere. Add a tiny dab of wasabi between fish and rice if desired.

Arrange the 5 different rolls attractively on a large platter, alternating colors and textures. Place pickled ginger and small mounds of wasabi and small bowls of soy sauce, ponzu, spicy mayo, and unagi sauce alongside.

Sprinkle remaining masago or tobiko sparingly on select rolls, and scatter extra sesame seeds for contrast. Garnish with thinly sliced green onions and shiso leaves.

Keep the platter chilled until served but not refrigerated directly on ice for long periods; serve within 2 hours for best texture and food safety (raw fish).

Label rolls if helpful (e.g., Spicy Tuna, California, Tempura Shrimp) so guests know which contain raw fish or allergens. Maintain cold chain for raw seafood before serving and discard any raw-fish items left out over 2 hours at room temperature or 1 hour above 90°F (32°C).