Colorful boat-shaped sushi platter with fresh fish, avocado, and crisp vegetables, ideal for entertaining.
# Components:
→ 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 sashimi-grade tuna
07 - 7 oz fresh sashimi-grade salmon
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)
# Directions:
01 - Rinse sushi rice until water runs clear. Combine rice and water in a rice cooker or pot; cook according to appliance instructions. Let the cooked rice stand for 10 minutes. In a small saucepan, warm rice vinegar, sugar, and salt until dissolved, then gently fold into rice. Allow rice to cool to room temperature.
02 - Using a sharp knife, thinly slice tuna and salmon for sashimi and nigiri preparation.
03 - Slice avocado, julienne cucumber and carrot to prepare fillings for sushi rolls.
04 - Place a nori sheet on a bamboo rolling mat. Spread an even layer of rice, leaving a 3/4 inch border. Add desired fillings, such as tuna, cucumber, and avocado. Roll tightly and slice into 6 to 8 pieces.
05 - Shape small ovals of rice with hands. Top each with a thin slice of fish and press gently to adhere.
06 - Arrange sushi rolls, nigiri, sashimi slices, and shrimp artfully on a large serving board or boat-shaped tray. Garnish with pickled ginger, wasabi paste, sesame seeds, and optional microgreens or lemon wedges.
07 - Present with soy sauce on the side for dipping.
