The sushi platter shown in the image consists of a variety of sushi types including nigiri (fish on rice), maki rolls (seaweed wrapped sushi), and possibly sashimi and garnishes. Here’s a recipe guide to make a similar sushi platter at home, covering sushi rice, common fillings, and assembly for rolls, nigiri, and plating:
Sushi Rice (Sushi-meshi)
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2 cups Japanese short-grain rice
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2 1/4 cups water
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1/3 cup rice vinegar
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3 tbsp sugar
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1 tsp salt
Instructions:
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Rinse rice under cold water until water runs clear.
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Cook rice with water in a rice cooker or pot.
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In a small saucepan, heat vinegar, sugar, and salt until dissolved; do not boil.
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Transfer cooked rice to a large bowl and gently fold in vinegar mixture while fanning to cool quickly. Let rice come to room temperature before using.
Ingredients for Platter
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Sashimi-grade fish (tuna, salmon, yellowtail)
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Cooked shrimp (peeled and deveined)
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Imitation crab sticks (kani)
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Avocado, cucumber (thinly sliced)
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Nori sheets (seaweed)
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Pickled ginger (gari)
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Wasabi
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Soy sauce
Nigiri Sushi
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With wet hands, form small oblong mounds of sushi rice.
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Slice sashimi fish thinly.
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Place a slice of fish over each rice mound.
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Optionally, lightly dab a bit of wasabi between fish and rice.
Maki Rolls (Basic Sushi Rolls)
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Place a nori sheet shiny-side down on a bamboo sushi mat.
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Wet your hands and spread a thin, even layer of sushi rice on the nori, leaving 1-inch bare at the top edge.
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Lay fillings like fish slices, avocado, and cucumber sticks horizontally near the bottom edge.
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Roll tightly with the bamboo mat, pressing lightly to shape.
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Slice into bite-size pieces with a sharp wet knife.
Assembly for Platter
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Arrange nigiri pieces on the platter.
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Arrange various sushi rolls sliced into pieces.
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Add garnishes like pickled ginger, wasabi dollops, and small bowls with soy sauce.
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Optionally, add other sides like sliced vegetables or roe to decorate.
This recipe lets you customize the platter with favorite fish or vegetables, mimicking the sushi variety seen. Freshness and quality of fish are key for a delicious sushi platter. Enjoy your sushi-making party!
Here is a detailed step-by-step recipe for making a classic California Roll, which is a common sushi roll.
California Roll Recipe
Ingredients
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2 cups cooked sushi rice (prepared as per sushi rice recipe)
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6-8 sticks imitation crab meat (kani)
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1 avocado, ripe but firm, sliced into thin strips
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1/2 medium cucumber, peeled and julienned (thin strips)
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4 sheets nori (seaweed)
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2 tbsp mayonnaise (optional, for crab mixture)
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2 tbsp toasted white sesame seeds
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Soy sauce, wasabi, and pickled ginger for serving
Tools
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Bamboo sushi rolling mat (covered with plastic wrap)
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Sharp knife
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Small bowl of water (to wet hands and knife)
Instructions
1. Prepare Sushi Rice
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Use Japanese short-grain rice, rinse under cold water until water runs clear.
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Cook rice with water (about 1:1.25 rice to water ratio).
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Mix warm cooked rice with sushi vinegar (rice vinegar, sugar, salt dissolved) and cool to room temp.
2. Prepare Fillings
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Tear the imitation crab sticks in half lengthwise (like string cheese).
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Mix crab with mayonnaise for a creamy texture if you like.
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Peel and slice avocado into thin strips.
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Peel and julienne the cucumber into thin matchsticks.
3. Prepare Nori Sheets
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If using whole nori sheets, you can cut them in half for smaller rolls.
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Place nori sheet shiny side down on bamboo mat.
4. Spread Sushi Rice on Nori
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Wet your fingers in water to prevent rice sticking.
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Scoop about 1/2 cup of sushi rice and evenly spread over nori, leaving about 1 inch at the top uncovered.
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Sprinkle toasted sesame seeds evenly over the rice.
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Flip the nori carefully with rice side down so nori is facing up.
5. Add Fillings
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Place crab mixture in a line about 1 inch from bottom edge of nori.
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Add cucumber sticks and avocado strips in a row next to crab.
6. Roll the Sushi
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Position nori about 1 inch from the edge of the bamboo mat.
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Lift the edge of the mat closest to you and roll it over the fillings, tucking them inside the nori.
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Use your fingers to press and shape the roll as you continue rolling forward.
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Roll tightly but gently to avoid breaking nori or squishing fillings.
7. Slice the Roll
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Remove bamboo mat.
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Using a sharp knife wet with water, slice roll into 6-8 equal pieces.
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Clean knife after each slice for neat cuts.
Serving
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Arrange California roll pieces on a platter.
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Serve with soy sauce, wasabi, and pickled ginger on the side.
Enjoy!