A visually stunning sushi arrangement with fresh fish, crisp veggies, and artistic presentation on a boat-shaped platter.
# 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 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 under cold water until clear. Combine rice and water in a rice cooker or pot, cook according to manufacturer's directions. Let rice rest for 10 minutes. Meanwhile, heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Fold vinegar mixture gently into cooked rice. Allow to cool to room temperature.
02 - Using a sharp knife, thinly slice the tuna and salmon into pieces suitable for sashimi and nigiri preparations.
03 - Slice avocado, julienne cucumber and carrot evenly for roll fillings.
04 - Place a nori sheet on a bamboo rolling mat. Spread an even layer of cooled sushi rice, leaving a 3/4 inch border at the edges. Arrange desired fillings such as tuna, cucumber, and avocado along the rice. Roll tightly using the mat and slice into 6 to 8 pieces.
05 - Shape small oval mounds of sushi rice with hands. Place a thin slice of fish atop each and press gently to secure.
06 - Artistically arrange sushi rolls, nigiri, sashimi slices, and shrimp on a large serving board or boat-shaped tray. Garnish with pickled ginger, wasabi paste, sesame seeds, and optional microgreens or lemon wedges.
07 - Provide soy sauce on the side for dipping and serve immediately.
