A vibrant sushi platter shaped like a boat with fresh tuna, salmon, shrimp, and crisp vegetable fillings.
# What You'll Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Fish & Seafood
06 - 7 oz fresh tuna, sashimi-grade
07 - 7 oz fresh salmon, sashimi-grade
08 - 3.5 oz cooked shrimp, peeled and deveined
09 - 3.5 oz imitation crab sticks
→ Vegetables & Fillings
10 - 1 avocado, sliced
11 - 1 cucumber, julienned
12 - 1 small carrot, julienned
13 - 2 sheets nori (seaweed)
14 - 2 tablespoons pickled ginger
→ Condiments & Garnishes
15 - 2 tablespoons wasabi paste
16 - 3 tablespoons soy sauce
17 - 2 tablespoons black and white sesame seeds
18 - Microgreens or shiso leaves (optional)
19 - Lemon wedges (optional)
# How To Make It:
01 - Rinse the sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot and cook according to device instructions. Let the rice stand for 10 minutes after cooking. Meanwhile, in a small saucepan, warm rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and allow to cool to room temperature.
02 - Using a very sharp knife, cut the tuna and salmon into thin slices suitable for sashimi and nigiri.
03 - Slice avocado, julienne cucumber and carrot, preparing them as fillings for the rolls.
04 - Place one sheet of nori on a bamboo rolling mat. Spread an even layer of sushi rice over the nori, leaving a 3/4-inch border. Add desired fillings such as tuna, cucumber, and avocado. Roll the sushi firmly and slice into 6 to 8 pieces.
05 - Shape small oblong portions of sushi rice by hand. Place a thin slice of fish on top of each rice oval and gently press to adhere.
06 - On a large serving board or boat-shaped tray, artfully arrange the sushi rolls, nigiri, sashimi slices, and cooked shrimp. Garnish with pickled ginger, wasabi, sesame seeds, and optionally microgreens or lemon wedges.
07 - Provide soy sauce on the side for dipping.
