Sushi Platter

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• 4 sheets nori (seaweed sheets)
• ½ pound salmon fillet, sushi-grade
• ½ pound tuna fillet, sushi-grade
• 1 whole cucumber
• 2 whole avocado
• ½ pound cooked shrimp
• 2 ounces cream cheese
• 2 tablespoons wasabi paste
• ½ cup pickled ginger (gari)
• ½ cup soy sauce

Instructions

1. 1

   Rinse sushi rice under cold water until water runs clear, then drain well.

2. 2

   In a rice cooker, combine rice and 2.5 cups water. Cook according to machine instructions.

3. 3

   While rice cooks, whisk together rice vinegar, sugar, and salt until dissolved.

4. 4

   Transfer cooked rice to a large bowl and gently fold in vinegar mixture until rice is evenly coated. Cool to room temperature.

5. 5

   Slice salmon and tuna into thin 0.25-inch thick pieces.

6. 6

   Peel, pit, and slice avocado lengthwise into thin strips.

7. 7

   Slice cucumber lengthwise into thin strips, removing seeds if very large.

8. 8

   Form nigiri by cupping 2 tablespoons cooled sushi rice in your hand and shaping into an oval, then topping with salmon, tuna, or shrimp.

9. 9

   For rolls, place nori shiny side down on a bamboo mat, spread thin layer of rice, add filling strips (cucumber, avocado, cream cheese, or cooked shrimp), and roll tightly using the mat.

10. 10

    Slice each roll into 6-8 pieces using a wet, sharp knife.

11. 11

    Arrange nigiri and roll slices on a platter with pickled ginger and wasabi on the side. Serve soy sauce in small dishes for dipping.

Tools you’ll need

• rice cooker
• large mixing bowl
• bamboo sushi mat
• sharp chef's knife (8-inch)
• cutting board
• small bowls for condiments
• serving platter

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