A vibrant boat-shaped platter featuring sushi rolls, nigiri, sashimi, and garnishes for special occasions.
# What You 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 tuna, sashimi-grade
07 - 7 oz fresh salmon, sashimi-grade
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)
# How To Make:
01 - Rinse sushi rice repeatedly until water runs clear. Combine rice and water in a rice cooker or pot; cook per manufacturer instructions. Let rice stand for 10 minutes after cooking. In a small saucepan, gently warm rice vinegar, sugar, and salt until fully dissolved; fold mixture into the rice carefully. Allow to cool to room temperature.
02 - Using a sharp knife, slice tuna and salmon into thin pieces suitable for sashimi and nigiri preparation.
03 - Slice avocado, cucumber, and carrot into thin julienne strips for use in sushi rolls.
04 - Place a nori sheet on a bamboo rolling mat. Spread an even layer of rice over the nori, leaving an approximately 3/4 inch (2 cm) border. Add desired fillings such as tuna, cucumber, and avocado. Roll tightly and slice the roll into 6 to 8 pieces.
05 - Shape small oval mounds of rice with wet hands. Place a thin slice of fish atop each oval and press gently to adhere.
06 - On a large serving board or boat-shaped tray, artistically arrange sushi rolls, nigiri, sashimi slices, and cooked shrimp. Garnish with pickled ginger, wasabi paste, sesame seeds, and optionally microgreens or lemon wedges for decoration.
07 - Present with soy sauce served on the side for dipping.
