Sushi Platter Recipe
An assortment of fresh sushi
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Ingredients
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Sushi Rice
Sushi Fillings
Accompaniments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then cover and reduce to low. Cook for 18-20 minutes until the rice is tender and water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Sushi Fillings
- 4
Slice the Fish
Cut the fresh salmon and tuna into thin slices, about 1/4 inch thick. Keep refrigerated until ready to use.
- 5
Assemble Sushi
- 6
Lay Out Nori
Place a sheet of nori shiny side down on a bamboo sushi mat.
- 7
Add Rice
Wet your hands to prevent sticking, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, applying firm and even pressure. Seal the edge of the nori with a little water.
- 10
Slice the Roll
Using a sharp knife, slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 11
Repeat
Repeat the process with remaining nori sheets and fillings.
Serve
- 12
Arrange on Platter
Arrange the sliced sushi rolls on a serving platter. Add soy sauce, wasabi, and pickled ginger on the side for dipping.