Oyster & Sushi Bar Recipe

Season rice

Combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until sugar dissolves, do not boil. Remove from heat and cool to room temperature (about 5–8 minutes).

Place the cooked and cooled sushi rice in a large wooden or non-reactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using slicing motions to avoid crushing the grains. Fan the rice while mixing to help it cool and develop a slight sheen. Cover with a damp cloth and keep at room temperature while preparing other components.

Pour soy sauce into a small serving bowl. Place wasabi paste and pickled ginger in separate small bowls for the sushi bar.

Make mignonette: In a small bowl combine 1 tablespoon finely chopped shallot, red wine vinegar, and coarsely ground black pepper. Stir and chill briefly. Taste and adjust acidity or shallot quantity as desired.

Place yuzu ponzu in a small bowl and garnish with snipped chive. Cut lemon into wedges and set alongside the oysters.

Prepare an ice bed on a large serving platter so oysters will sit level. Spread crushed ice or coarse rock salt on the platter.

Rinse oyster shells under cold water to remove debris. Using a stiff cloth and a sharp oyster knife, hold the oyster flat side up and insert the knife at the hinge. Twist gently to pop open, slide the knife along the top shell to free the muscle and remove the top shell. Run the knife under the oyster meat to detach it from the bottom shell, keeping the oyster level to preserve its liquor.

Arrange 12 shucked oysters on the ice bed. Spoon a small amount (about 1 tsp) of mignonette onto 6 oysters and yuzu ponzu onto the other 6. Offer lemon wedges so guests can add a squeeze if desired.

Using a very sharp knife, slice the sushi-grade salmon into 12 pieces about 2–3mm thick and 6–7cm long for nigiri or sashimi presentation. Slice the tuna similarly into 10–12 pieces.

Optionally shape nigiri: Wet hands lightly with a mixture of water and a few drops of rice vinegar to prevent sticking. Take about 2 tablespoons (approx. 30 g) of sushi rice, form a small oblong mound with a gentle pressing motion, and press a thin smear of Japanese mayonnaise on top if desired. Drape a slice of salmon or tuna over each rice mound and press gently to adhere. Sprinkle toasted sesame seeds on any mayo-topped pieces and dot a tiny bit of wasabi between fish and rice if you like.

Arrange sashimi slices on a separate chilled plate with pickled ginger and small bowls of soy sauce for dipping.

Lay one nori sheet shiny side down on a bamboo mat or clean work surface. With wet hands, spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1.5 cm (1/2 inch) strip at the top edge uncovered.

Across the rice, about 2–3 cm from the bottom edge, place a line of julienned cucumber, slices of avocado (about half an avocado per roll), a drizzle (about 1/2 tbs) of Japanese mayonnaise, and a sprinkle of tempura flakes if using.

Roll the nori tightly from the bottom using the bamboo mat, pressing gently to form a compact roll. Wet the top edge of the nori strip and seal the roll. Repeat for remaining nori sheets to make 4 rolls in total.

Using a sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife clean between cuts to keep slices neat. Arrange on a platter and sprinkle toasted sesame seeds over the rolls.

Set up the oyster & sushi bar: place the oyster platter on ice, bowls of mignonette and yuzu ponzu nearby, lemon wedges, and small spoons. Arrange sashimi and nigiri on chilled plates with soy sauce, wasabi, and pickled ginger accessible.

Place the maki rolls on a serving board with extra mayonnaise and soy sauce for dipping. Provide chopsticks, oyster forks, and small bowls for each guest.

Garnish oysters and sushi plates with remaining chive and a light drizzle of ponzu if desired. Serve immediately while oysters are chilled and sushi rice is at room temperature.