Japanese Sushi Platter
A vibrant assortment of nigiri and maki sushi featuring fresh seafood, crispy vegetables, and perfectly seasoned sushi rice. Ideal for entertaining or a special Japanese dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 tsp salt
- ½ lb fresh salmon fillet
- ½ lb sushi-grade tuna
- ½ lb cooked shrimp
- 8 sheets nori (seaweed sheets)
- 1 whole cucumber
- 1 whole avocado
- 4 oz imitation crab stick
- 2 tbsp wasabi
- ¼ cup pickled ginger
- ½ cup low-sodium soy sauce
Instructions
- 1
Rinse sushi rice under cold water until water runs clear. Cook in a rice cooker with 2.5 cups water, or on stovetop: bring to boil, reduce heat, cover, and simmer 18 minutes.
- 2
Heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves. Cool slightly.
- 3
Transfer hot rice to a shallow bowl. Gently fold in vinegar mixture using a cutting motion. Cool rice to room temperature (about 20 minutes), fanning occasionally.
- 4
Slice salmon and tuna thinly (about 0.25 inch thick) using a sharp knife or sushi knife. Keep on ice.
- 5
Peel and slice cucumber lengthwise into thin strips. Slice avocado into thin wedges. Keep refrigerated.
- 6
Pat shrimp dry with paper towels. Cut crab stick into thin strips.
- 7
For nigiri: Wet your hands with water, grab 1 tbsp sushi rice, and gently shape into an oval. Top with a slice of fish, applying gentle pressure.
- 8
For maki rolls: Place nori shiny side down on a bamboo mat. Spread thin layer of rice on nori, leaving 0.5-inch border at top. Arrange filling in center line, roll tightly using mat, then slice into 6 pieces.
- 9
Arrange nigiri, maki, and garnishes on a platter. Serve immediately with wasabi, pickled ginger, and soy sauce on the side.
Tools you’ll need
- rice cooker or pot with lid
- shallow wooden sushi rice bowl
- sharp sushi knife or chef's knife
- bamboo sushi rolling mat
- small saucepan
- cutting board
- small bowls for serving condiments
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