Sushi Platter Recipe

Rinse and cook rice

Rinse 4 cups short-grain sushi rice under cold water until the rinse runs mostly clear (about 6-8 rinses). Drain. Combine rinsed rice and 4.8 cups water in a rice cooker or heavy-bottomed pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes; remove from heat and let rest covered 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 1 cup rice vinegar, 6 tbs sugar, and 2 tsp kosher salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool slightly.

Season rice

Transfer hot cooked rice to a wide nonreactive bowl (hangiri or large bowl). Pour the vinegar mixture evenly over rice and gently fold with a rice paddle or spatula using cutting-and-fanning motions to coat and cool the rice quickly until slightly shiny and body temperature. Cover with damp cloth until use.

Portion rice for nigiri: Wet hands with water mixed with a little rice vinegar to prevent sticking. Form 30 small oblong rice mounds (about 18-22 g each) by gently compressing a small handful. Keep covered.

Prepare fish slices: Using a very sharp knife, slice tuna, hamachi, and salmon into 30 evenly sized slices for nigiri (approx. 3-4 inches x 1 inch x thin). For eel, warm pre-cooked kabayaki briefly in a pan or microwave and slice into 6 pieces. For each nigiri, dab a small amount of wasabi between fish and rice if desired.

Assemble nigiri: Place a fish slice over each rice mound, press gently to adhere. For eel nigiri, brush with unagi sauce. Arrange nigiri on platter with pickled ginger and small bowls of soy sauce for serving.

Prepare filling: In a bowl mix shredded crab with 3 tbs mayonnaise and 1 tsp toasted sesame seeds. Slice avocado and julienne cucumber.

Assemble roll: Place a bamboo mat on plastic-wrapped surface. Lay one nori sheet shiny-side down. Wet hands, spread about 3/4 cup sushi rice evenly over the nori with ~1 inch uncovered at top edge. Sprinkle toasted sesame seeds over rice. Flip nori so rice faces down on plastic/mat. On the nori side, line crab mixture, avocado slices, and cucumber across the near edge. Using the mat, roll tightly away from you to form cylinder. Press to seal.

Finish and slice: Using a sharp wet knife, slice roll into 8 pieces. Place roll on platter reserved for Rainbow and California.

Mix filling: Combine 10 oz finely chopped sushi-grade tuna with 4 tbs spicy mayo and 2 tbs thinly sliced scallions. Adjust heat to taste.

Assemble rolls: On plastic-wrapped mat, place 1 nori sheet. Spread ~3/4 cup rice over nori leaving top 1 inch bare. Flip so rice is down. Spoon spicy tuna mixture along edge, roll tightly, and slice into 8 pieces with a wet sharp knife. Reserve on platter.

Assemble: On nori sheet spread 1.5 cups sushi rice (per the two rolls combined proportioned across both nori during actual rolling) and flip so rice down. Place smoked salmon, cream cheese batons, and cucumber along near edge. Roll tightly with mat and slice into 6-8 pieces. Keep chilled slightly until plating.

Assemble: Place nori on mat, spread ~1 cup sushi rice, flip rice-side down. Layer avocado, cucumber, carrot, and microgreens. Roll tightly and slice into 6-8 pieces. These provide a vegetarian option on the platter.

Take the prepared California roll and arrange it on a cutting board. On top of each California roll slice, drape alternating slices of tuna, salmon and hamachi so the roll is covered in sashimi (8 slices). Lightly press to adhere. Drizzle a little unagi sauce or soy as desired and slice into 8 pieces if not already separated. Place on platter.

Make eel roll base: Prepare or use prepared shrimp tempura + cucumber inside roll (one nori sheet and appropriate rice). After rolling and slicing, fan thin avocado slices over the top of the roll halves to mimic a 'dragon' back. Warm and place sliced eel on top of some pieces if desired. Drizzle with unagi sauce (2 tbs) and serve.

For extra spicy tuna servings or to top rolls: Mix 8 oz diced sushi-grade tuna with 2 tbs spicy mayo, 2 tsp masago (optional) and 1 tbs thinly sliced scallions. Chill briefly and use as filling or to garnish sushi as required.

Arrange all components on a single large platter: 10 tuna nigiri, 10 hamachi nigiri, 10 salmon nigiri, 6 eel nigiri, California roll (8 slices), Spicy Tuna roll (8 slices), Philly roll (6-8 slices), Veggie roll (6-8 slices), Rainbow roll (8 slices), Dragon roll (8 slices). Garnish with pickled ginger, wasabi, and small dishes of soy sauce. Drizzle extra unagi sauce over eel pieces and dragon roll as desired.

Serve immediately at cool room temperature. Raw fish should be kept chilled until served and consumed promptly for freshness and safety.