Kyoto 42 Pcs Cook& Row Party Trays Recipe

Prepare sushi rice

Cook sushi rice according to package instructions (use short-grain rice). While still warm, fold in the rice vinegar seasoning (3 tbs total for this batch). Fan and cool to body temperature; keep covered with a damp cloth.

Make tempura shrimp

Prepare batter by gently mixing tempura flour with ice-cold sparkling water until just combined (small lumps OK). Heat vegetable oil in a deep pot to 350°F (175°C). Dip shrimp into batter, fry in small batches until crisp and lightly golden (about 2–3 minutes). Drain on paper towels. Let cool slightly.

Assemble rolls

Lay one nori sheet shiny-side down on a bamboo mat. With wet hands, spread a thin, even layer of rice over nori (leave 1 inch at far edge). Sprinkle sesame seeds on rice. Flip the sheet so rice faces down. Place 5 tempura shrimp lengthwise with tails pointing out, add julienned cucumber and 1 tbs mayonnaise mixed with a pinch of sesame oil. Roll tightly using the mat. Repeat with second nori sheet and remaining shrimp to make 10 pieces total. Using a sharp, wet knife, slice each roll into 5 pieces (10 pieces total across both rolls). Wipe knife between cuts for clean slices.

Plate

Arrange the 10 pieces on the tray with a small dish of soy sauce, wasabi and pickled ginger nearby.

Prepare spicy tuna filling

In a bowl, combine diced sushi-grade tuna (8 oz) with 1 tbsp sriracha, 1.5 tbsp Japanese mayonnaise, 0.5 tsp gochujang (optional), 1 tbsp finely sliced scallions and 0.25 tsp toasted sesame oil. Taste and adjust heat or seasoning as desired.

Prepare rice and nori

If you need additional sushi rice, fold in 3 tbs rice vinegar seasoning to the 2 cups reserved for this roll and cool to body temperature. Place a nori sheet on a bamboo mat.

Assemble roll

With wet hands, spread rice over nori leaving 1 inch at the top. Arrange a strip of cucumber (optional) down the center, then spread the spicy tuna mixture evenly. Roll tightly with the mat. Using a sharp wet knife, slice into 10 pieces. Clean the knife between cuts.

Plate

Place on the tray next to other rolls; garnish with extra scallion or sesame if desired.

Prepare crab filling

Mix shredded crab (8 oz) with 1 tbsp Japanese mayonnaise until combined and slightly seasoned. Prepare avocado slices and julienned cucumber.

Make inside-out roll (uramaki)

Place a sheet of plastic wrap over your bamboo mat. Place nori sheet on top. With wet hands, spread rice evenly over the nori to cover it completely. Sprinkle toasted sesame seeds over the rice. Flip the rice-covered nori so rice faces down on the plastic wrap. Place crab mixture, avocado slices and cucumber across the center of the nori. Use the mat to roll tightly into a log. Remove plastic wrap.

Slice and plate

Using a sharp wet knife, cut the roll into 10 pieces. Arrange on the tray beside other rolls.

Form rice bases

Moisten your hands with seasoned water (water mixed with a little rice vinegar). Portion sushi rice into 4 oblong mounds (about 20–25 g rice each). Press gently to shape—compact but not squeezed.

Slice salmon

Using a very sharp knife, slice sashimi-grade salmon against the grain into 4 thin slices about 2.5–3 inch long and 1.5 inch wide.

Assemble nigiri

Spread a tiny dab of wasabi on one side of each salmon slice (optional). Place the salmon over each rice base and press gently to adhere.

Plate

Arrange 4 salmon nigiri on the tray; garnish with microgreens or shiso if desired.

Prepare shrimp

If using raw shrimp, cook by boiling briefly until opaque, then cool. Butterfly each shrimp by slicing lengthwise (don’t cut all the way through) and press flat. Optionally brush shrimp lightly with 1/2 tsp mirin and sear quickly for gloss.

Form rice bases

Shape 4 rice mounds as for salmon nigiri (about 20–25 g each) with moistened hands.

Assemble nigiri

Place each butterflied shrimp over a rice mound and press gently to adhere. For a polished look, tie a thin strip of nori around each piece if desired (not required).

Plate

Arrange 4 ebi nigiri on the tray next to other nigiri.

Form rice bases

Shape 4 rice mounds as described previously (about 20–25 g each).

Slice tuna

Using a very sharp knife, slice sashimi-grade tuna into 4 thin slices sized to cover the rice mounds.

Assemble nigiri

Place a small dab of wasabi on the rice if desired, then lay each tuna slice over a rice mound and press gently to adhere.

Plate

Arrange 4 tuna nigiri on the tray.

Arrange all components neatly on a party tray: 10 tempura shrimp roll pieces, 10 spicy tuna roll pieces, 10 California roll pieces, 4 salmon nigiri, 4 ebi nigiri and 4 tuna nigiri. Add small bowls of soy sauce, piles of pickled ginger and small amounts of wasabi. Garnish with microgreens or shiso leaves and serve immediately. Keep raw nigiri chilled until serving and consume within a few hours for best quality.