Medium Sushi Platter Recipe

Cook sushi rice according to package or rice cooker instructions (about 2 cups dry yields ~4–5 cups cooked). While hot, fold in rice vinegar seasoning (3 tbs) evenly. Let rice cool to near-room temperature covered with a damp towel.

Prepare work station: bamboo mat wrapped in plastic wrap, sharp sushi knife, bowl of water with a splash of rice vinegar for wetting hands/knife, and small bowls for sauces and garnishes.

Toast sesame seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes). Set aside to cool.

Make the filling: In a bowl combine diced tuna (8 oz), finely chopped scallions (2 tbs), shredded kani (3 oz), cream cheese (4 oz) and sliced jalapeño (seeded if desired). Mix gently to combine. Taste and adjust — should be lightly seasoned; add a pinch of salt if necessary.

Form rolls: Place a nori sheet shiny-side down on the bamboo mat. With wet hands, spread about 3/4 cup sushi rice into a 1/8-inch even layer covering the nori except for a 1/2-inch border at the far edge (for an inside-out or outside layer depending on preference you can flip here; Mark's is typically rice outside — for a panko coat option keep nori outside). Place a line of the tuna mixture lengthwise across the center.

Roll tightly using the mat to form a 6–8 piece maki. Seal the edge with a little water. Chill roll briefly (10 minutes) to firm up if necessary.

Coat for frying: Set up a standard dredging station: flour (0.25 cups), beaten egg (1), and panko (0.5 cups). Lightly dust the roll in flour, dip in beaten egg, and roll in panko pressing gently to adhere. Refrigerate 10 minutes to set coating.

Flash fry: Heat vegetable oil in a deep skillet to 350°F / 175°C (or about 1/2–3/4-inch depth for shallow frying). Fry the panko-coated roll, turning carefully, until golden and crisp, about 1–2 minutes total. Drain on paper towels. Let rest 2 minutes, then slice into 6–8 pieces with a very sharp wet knife. Garnish with toasted sesame seeds and additional sliced scallions.

Prepare interior: Mix kani salad (4 oz) if not pre-mixed: combine shredded kani with 1–2 tbs light mayonnaise and a squeeze of lemon. Julienne 1/2 english cucumber.

Assemble roll: Place a nori sheet on mat and spread 3/4 cup rice across (for inside-out, place rice on nori then flip so rice faces out). Lay a strip of tuna (use about half of the 6 oz interior tuna), a line of kani salad, and cucumber julienne along the center. Roll tightly and seal.

Top and finish: Arrange thin avocado slices across the top of the roll to cover. Press gently. Scatter tempura flakes on top, then place additional thin slices of tuna on top of avocado. Drizzle with wasabi mayonnaise (about 1–1.5 tbs per roll), sprinkle tobiko and toasted sesame seeds. Slice into 8 pieces with a wet sharp knife.

Assemble inside: On a nori sheet, spread 3/4 cup rice (or make inside roll with rice inside depending on desired plating). Place a row of avocado slices, shredded kani (3 oz), and cream cheese (3 oz) lengthwise and roll tightly.

Prepare filet: Heat a skillet with a tablespoon of oil over high heat until smoking. Sear thin slices of filet mignon (8 oz total) for just 10–20 seconds per side until the surface is browned but center remains rare. Rest briefly and very thinly slice across the grain.

Top the roll: Arrange the seared filet slices over the top of the roll, brush lightly with a drop of soy or a light glaze, then dot or drizzle spicy mayonnaise (about 1 tsp per slice). Sprinkle chopped scallions, masago, and toasted sesame seeds. Slice into 8 pieces with a wet knife.

Assemble interior: Place nori on mat, spread rice (or construct inside-out as desired), then place tempura shrimp (4 pieces) and shredded kani (3 oz) along center. Roll tightly and seal.

Finish and top: Scatter tempura flakes over the top of the roll. Layer thin slices of yellowfin tuna (from the topping pool) across the roll, then a few thin slices or strips of eel (unagi). Drizzle sweet eel sauce evenly (about 3 tbs total) and sprinkle toasted sesame seeds. Slice into 8 pieces.

Make two inside-out rolls: spread rice on nori (rice facing out after flipping). Place shredded kani (6 oz divided between two rolls), julienned cucumber, and sliced avocado. Roll tightly, press to shape, and slice each roll into 8 pieces. Optional: press with toasted sesame seeds on the rice exterior.

Make hosomaki: Use half nori sheet (or full sheet trimmed narrow). Place a thin line of tuna (3 oz total) on center of a nori strip, spread a thin layer of rice (about 1/4–1/3 cup), roll tightly to form a slim roll. Slice into 6 small pieces.

Form rice beds: With wet hands, form 6 oblong rice mounds (~2 tbsp rice each) by gently pressing and shaping so they hold together but are soft.

Assemble nigiri: Smear a very small amount of wasabi under each slice of fish. Lay fish slice over each rice bed and press gently to adhere. Arrange 6 pieces combining tuna, salmon, yellowtail or other available fish. Optionally brush a tiny amount of soy or nikiri on top.

Arrange each roll variety on a medium platter: Mark's Roll (6–8 pieces), The Boss (8 pieces), Doug's Filet (8 pieces), Georgia Roll (8 pieces), 2 California Rolls (2 x 8 pieces), Tuna Hosomaki (6 pieces), and 6 assorted nigiri. Garnish with pickled ginger, extra scallions, toasted sesame seeds, and small bowls of soy and wasabi mayo for dipping.

Serve immediately so fried and seared elements retain texture. Leftovers: keep chilled and consume within 24 hours for best quality.