A colorful boat-shaped sushi platter featuring fresh fish, vegetables, and vibrant garnishes for impressive presentation.
# 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)
# Steps to Follow:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot; cook according to device instructions. Let stand for 10 minutes. In a small saucepan, warm rice vinegar, sugar, and salt until dissolved; gently fold mixture into rice. Allow to cool to room temperature.
02 - With a sharp knife, thinly slice the tuna and salmon for sashimi and nigiri preparation.
03 - Slice avocado, julienne cucumber and carrot evenly for sushi roll fillings.
04 - Lay one nori sheet on bamboo rolling mat. Spread an even layer of rice over the nori, leaving a 3/4 inch border. Arrange selected fillings such as tuna, cucumber, and avocado. Roll tightly using the mat, then slice into 6 to 8 pieces.
05 - Shape small oval mounds of rice by hand. Gently press a thin slice of fish atop each mound to form nigiri.
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 optional microgreens and lemon wedges.
07 - Present with soy sauce in small bowls for dipping alongside the platter.
