Small Sushi Platter Recipe

Rinse the sushi rice under cold water until the water runs clear (about 4–5 rinses). Drain.

Combine rinsed rice and 3 cups water in a rice cooker or pot. Cook per rice cooker instructions or bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

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

Transfer hot cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula in slicing motions to coat the rice while fanning or allowing steam to escape. Rice should be glossy and slightly sticky. Cover with a damp towel and keep at room temperature until assembly.

Prepare tuna and other proteins: finely dice 6 oz tuna for Mark's roll filling and 2 oz tuna for Boss roll interior. Keep sashimi slices for toppings chilled on ice until assembly.

Make kani salad if not using pre-made: mix 3 oz shredded kani with 1 tbs Japanese mayo and 1 tsp rice vinegar. Chill.

Slice avocado, julienne cucumber, thinly slice scallions and jalapeño. Cut cream cheese into 1/2-inch batons.

Mix spicy mayonnaise: combine sriracha and Japanese mayo to taste (use the provided 3 tbs as a guideline). Mix wasabi mayo separately (3 tbs).

Assemble roll

Place a nori sheet shiny side down on plastic-wrapped bamboo mat. Wet hands with seasoned water (water + a little rice vinegar) and spread ~3/4 cup sushi rice evenly over the nori leaving a 1-inch top margin. Sprinkle 1 tsp toasted sesame seeds across rice if you want rice-outside; otherwise place rice inside for inside-out style.

Flip the nori so rice is inside (for a panko exterior option) or keep rice outside if preferred. On the center of the nori lay a line of diced tuna (about 1.5 oz), a couple cream cheese batons, shredded kani (about 1 oz), a few slices of jalapeño and some scallions.

Roll tightly using the mat, pressing to seal. Chill in fridge 10 minutes to firm up for coating.

Panko coating & flash fry

Set up a breading station: lightly dust the outside of the chilled roll with 1 tbs flour, brush with beaten egg, then roll in panko breadcrumbs to coat evenly. Heat 1 cup vegetable oil in a skillet to 350°F (175°C) or medium-high until shimmering. Flash-fry the coated roll in oil 30–60 seconds per side until golden — just enough to crisp panko without cooking the interior. Drain on paper towels. Slice into 6–8 pieces with a sharp wet knife. Sprinkle with toasted sesame seeds and reserved scallions.

Lay a full nori sheet on plastic-wrapped mat. Spread ~3/4 cup rice over the nori leaving 1-inch margin. Flip if making inside-out (rice on outside) or keep inside depending on preference.

On the center of the nori place a line of kani salad (about 1.5 oz), julienned cucumber, and 2 oz finely diced tuna for interior. Roll tightly and chill 5–10 minutes to set.

Top the roll: thinly slice the roll and arrange avocado slices on top. Place thin tuna sashimi slices over the avocado. Sprinkle with tempura flakes and 1 tbs tobiko. Drizzle wasabi mayo in a zigzag and finish with toasted sesame seeds.

Place nori sheet on mat and spread ~3/4 cup rice leaving margin. Arrange 3 tempura shrimp (tails removed) lengthwise with 1.5 oz shredded kani in the center. Roll tightly and chill briefly.

Top the roll: press tempura flakes onto the top of the slice, then lay alternating thin slices of yellowtail and salmon across the top of the roll pieces. Spoon dots or thin lines of spicy mayo across each piece, then sprinkle with masago, tobiko, a pinch (0.25 tsp) chili powder, scallions and toasted sesame seeds.

For each California roll, place nori on mat and spread ~3/4 cup rice leaving margin. Flip nori so rice is on outside (inside-out style). On the nori place a line of shredded kani (approx 2 oz per roll), julienned cucumber, and sliced avocado. Roll tightly.

Sprinkle masago across the outer rice and a light dusting of toasted sesame seeds. Slice each roll into 6 pieces.

Wet hands with seasoned water. Take about 2 tbsp of rice (slightly less than a golf-ball) and form a compact oblong rice ball with gentle pressure.

Smear a small dab of wasabi (a light brush) on the underside of each 1-oz fish slice. Press fish slice onto rice ball, finishing with a small sprinkle of sesame seeds or tobiko as desired. Repeat to make 5 pieces total using assorted fish.

Arrange the Mark's roll slices, Boss roll slices, Firecracker roll slices, two California rolls (12 pieces total), and 5 nigiri on a small sushi platter. Garnish with extra scallions, additional tempura flakes, and small mounds of pickled ginger. Serve with soy sauce, remaining wasabi mayo and spicy mayo on the side.

Estimated serving: this platter serves 2–3 people as a small sushi selection. Consume fresh; keep raw fish chilled until served.