A vibrant boat-shaped platter showcasing fresh fish, colorful rolls, and delicate garnishes for festive dining.
# 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 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)
# Method:
01 - Rinse 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 stand covered for 10 minutes. In a small saucepan, warm rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow rice to cool to room temperature.
02 - Using a sharp knife, thinly slice tuna and salmon for sashimi and nigiri preparations.
03 - Slice avocado, julienne cucumber and carrot for use as fillings in sushi rolls.
04 - Place a nori sheet on a bamboo sushi rolling mat. Spread an even layer of rice over the nori, 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 oval mounds of sushi rice by hand. Place a thin slice of fish atop each rice oval and press gently to adhere.
06 - Artistically arrange sushi rolls, nigiri, sashimi slices, and shrimp on a large serving board or boat-shaped tray. Garnish with pickled ginger, wasabi, sesame seeds, and optionally microgreens or lemon wedges.
07 - Present the platter with soy sauce served on the side for dipping.
