Sushi Platter

An assorted platter of nigiri, maki rolls, and sashimi with wasabi, pickled ginger, and soy sauce.

Nutrition per serving

• 2 cupsSushi rice
• 3 tbspRice vinegar
• 200gSushi-grade salmon
• 150gSushi-grade tuna
• 5Nori sheets
• 1Cucumber
• 1Avocado
• for servingWasabi & pickled ginger

1. 1

   Cook sushi rice according to package directions. Season with rice vinegar, sugar, and salt while warm. Fan to cool.

2. 2

   Slice fish into thin, even pieces for nigiri and sashimi.

3. 3

   For maki: place nori on a bamboo mat, spread rice, add fillings, and roll tightly. Slice into 6–8 pieces.

4. 4

   For nigiri: form small rice ovals, dab with wasabi, and drape fish on top.

5. 5

   Arrange all pieces on a platter with wasabi, pickled ginger, and soy sauce.

6. 6

   Serve immediately for the freshest taste.

💡 Tips for Sushi Platter

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Rinse rice under cold water until clear to remove excess starch.
• • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• • Pat fish dry with paper towels before cooking for a crispier skin.

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