Okazaki 64 Pcs Raw Party Trays Recipe
10 pcs rainbow roll; 10 pcs spicy salmon roll; 10 pcs spicy tuna roll; 10 pcs spicy yellowtail roll; 4 pcs ebi nigiri; 4 pcs salmon nigiri; 4 pcs tuna nigiri; 6 pcs tuna hosomaki; 6 pcs salmon hosomaki;
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Ingredients
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Rainbow Roll (10 pcs)
Spicy Salmon Roll (10 pcs)
Spicy Tuna Roll (10 pcs)
Spicy Yellowtail Roll (10 pcs)
Nigiri (12 pcs: 4 ebi, 4 salmon, 4 tuna)
Hosomaki (12 pcs: 6 tuna, 6 salmon)
Condiments & Garnish
Method
Rainbow Roll (10 pcs)
Assemble inside-out roll (uramaki)
Place plastic wrap on bamboo mat. Put one toasted nori sheet on the mat, shiny side down. Wet your hands and spread ~3/4 cup seasoned rice evenly over the nori to cover it (leave 1 cm at top). Sprinkle sesame seeds if desired. Flip nori so rice faces down on the plastic. Arrange crab, cucumber julienne, and avocado slices along the center. Using the mat, roll tightly to form a 8-9 inch roll. Repeat to make 2 rolls (about 5 pieces each) to total 10 pcs.
Top with assorted sashimi
Lay thin slices of assorted sashimi fish over the rolled rice so the slices overlap and cover the roll entirely. Press gently to adhere. Using a very sharp wet knife, slice each roll into 5 equal pieces. Wipe knife between cuts for clean slices.
Spicy Salmon Roll (10 pcs)
Mix diced salmon with spicy mayo (about 3 tbs), 1/2 tsp sesame oil, and scallions. Taste and adjust spiciness. Place a nori sheet on the mat, spread ~3/4 cup rice over nori leaving 1 cm at top. Flip so rice faces down. Place a line of salmon mixture and cucumber julienne across the center. Roll tightly with bamboo mat. Slice into 5 pieces. Repeat to make 2 rolls (10 pcs total).
Spicy Tuna Roll (10 pcs)
Combine diced tuna with spicy mayo (3 tbs), 1/2 tsp sesame oil, and scallions. Assemble rolls the same way as spicy salmon: rice on nori, flip, add filling, roll tightly, and slice into 5. Make 2 rolls for 10 pcs total.
Spicy Yellowtail Roll (10 pcs)
Mix diced yellowtail with spicy mayo (3 tbs), 1/2 tsp sesame oil, and scallions. Assemble as an inside-out roll or standard maki following the same steps as above to make two 5-piece rolls (10 pcs).
Nigiri (12 pcs: 4 ebi, 4 salmon, 4 tuna)
Divide cooled sushi rice into 12 portions (~2 tbsp compacted per piece). Wet hands with water and a little rice vinegar to prevent sticking. Shape each portion into a small oblong rice bed using gentle pressure.
For ebi: butterfly cooked shrimp and press gently over 4 rice beds; add a small dab of wasabi between shrimp and rice if desired. For salmon and tuna: place one slice of sashimi over each rice bed with a small amount of wasabi between fish and rice. Lightly press to adhere. Keep nigiri chilled until serving.
Hosomaki (12 pcs: 6 tuna, 6 salmon)
Place one nori sheet on the bamboo mat. Spread a thin, even layer of rice covering about 2/3 of the nori. Place a single long strip of tuna along the center for tuna rolls (and salmon for salmon rolls). Using the mat, roll tightly to form a thin cylinder. Slice each roll into 6 equal pieces. Make one tuna roll (6 pcs) and one salmon roll (6 pcs).
Plating & Serving
Arrange all pieces attractively on a large platter: 10 rainbow roll pieces, 10 spicy salmon, 10 spicy tuna, 10 spicy yellowtail, 4 ebi nigiri, 4 salmon nigiri, 4 tuna nigiri, 6 tuna hosomaki, and 6 salmon hosomaki. Garnish with pickled ginger, small mounds of wasabi, and sprinkle sesame seeds over rolls as desired. Serve with soy sauce on the side.
Keep refrigerated and consume within 4 hours for best quality (raw fish should be kept cold).