Large Sushi Platter Recipe

Rinse the short-grain rice under cold water until the water runs clear. Drain and combine with 6 cups water in a rice cooker or pot. Cook per rice cooker instructions or bring to a boil then simmer covered 15–18 minutes until water is absorbed. Let rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a large wooden or plastic bowl. Gradually fold in seasoned vinegar with a rice paddle, fanning the rice to cool to near room temperature. Cover with a damp towel until assembly.

Prepare bamboo rolling mats lined with plastic wrap for inside-out rolls where needed. Keep a small bowl of water and a touch of rice vinegar to wet hands to prevent sticking. Have sharp knives, cutting board, and serving platter ready.

Portion rice into roughly 20 equal 3/4–1 cup portions for rolls (adjust as needed). For nigiri, form 12–16 small rice oblongs (~18–20 g rice each).

Prepare filling: combine diced tuna, shredded kani, sliced scallions and sliced jalapeño in a bowl. Mix gently so pieces hold together but remain loose. Lay out nori sheet shiny side down, spread ~3/4 cup sushi rice evenly leaving 1 inch at top edge. Flip sheet so rice is inside (inside-out style) if preferred, using plastic wrap to assist.

Place a baton of cream cheese and a line of the tuna-kani-jalapeño mixture near the bottom third of the sheet. Roll tightly with bamboo mat into a log. Seal edge with a little water.

For batter: whisk flour, egg and cold water until just combined (slightly lumpy). Roll the sushi log first in flour, then dip in batter, then coat thoroughly with panko breadcrumbs.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully deep-fry the panko-coated roll 60–90 seconds, turning, until golden and panko is crisp (flash fry—do not overcook). Drain on paper towels and let rest 1–2 minutes.

Slice into 8 pieces with a very sharp wet knife. Sprinkle with toasted sesame seeds and arrange on platter.

Lay a full nori sheet on bamboo mat. Spread ~3/4 cup rice evenly (inside-out style if preferred). Flip if doing inside-out.

Place a strip of kani salad and a line of julienned English cucumber across the center. Roll tightly and seal.

Top each roll with avocado slices fanned along the top, then layer thin slices of tuna across the avocado to cover the roll.

Finish by sprinkling tempura flakes on top, spooning a little wasabi mayo in a thin zigzag, dotting with tobiko, and sprinkling sesame seeds. Slice into 8 pieces and set on platter.

Season filet mignon lightly with salt and 1 tbsp soy sauce. Heat a cast-iron skillet over very high heat with 1 tsp neutral oil until smoking. Sear filet 30–45 seconds per side for a very rare center. Remove and rest 5 minutes. Very thinly slice across the grain; reserve warm.

On nori, spread sushi rice and place inside a line of avocado, shredded kani and cream cheese. Roll tightly and seal.

Lay thin slices of seared filet over the top of the roll, slightly overlapping to cover the surface. Drizzle or dot with spicy mayo, sprinkle with scallions, masago and sesame seeds.

Slice into 8 pieces with a hot, wet knife (dip knife in hot water between cuts) to keep slices clean.

Place nori and rice, then add tempura shrimp and shredded kani as the roll interior. Roll and seal.

Top the roll with a line of tempura flakes, then lay thin slices of yellowfin tuna and eel across the top.

Brush or drizzle sweet eel sauce over the roll, sprinkle with sesame seeds, and slice into 8 pieces.

Assemble roll with shrimp tempura and kani inside. Roll tightly and seal.

Top with tempura flakes, then arrange alternating thin slices of yellowtail and salmon atop the roll to cover.

Drizzle spicy mayo over the top, sprinkle masago and tobiko, dust lightly with chili powder, garnish with scallions and sesame seeds. Slice into 8 pieces.

Make two inside-out rolls: spread rice on nori, flip, then place shredded kani, avocado slices and cucumber inside. Roll, press gently to shape and coat the outside with toasted sesame seeds. Slice each roll into 8 pieces (total 16 pieces).

Use nori halves for thin rolls: place a small thin layer of rice (about 1/4 cup) on nori half leaving top edge free. Lay a long strip of tuna in the center. Roll tightly into a thin hosomaki. Slice into 6 pieces.

Form small rice oblongs (~18–20 g each). Dab a small amount of wasabi under a fish slice. Press fish slice gently over rice forming nigiri. Prepare 12 pieces total, using assorted fish (e.g., tuna, salmon, yellowtail, eel). For eel nigiri, brush with eel sauce after placing on rice.

Arrange Mark's Roll, The Boss Roll, Doug's Filet Roll, Georgia Roll, Firecracker Roll, 2 California Rolls (16 pieces), Tuna Hosomaki (6 pieces) and 12 assorted nigiri attractively on a large platter.

Garnish with extra tempura flakes, tobiko/masago dots, extra toasted sesame seeds and small bowls of soy sauce, wasabi and pickled ginger on the side.

Serve immediately while fried components and seared filet are warm. Provide small plates and chopsticks.