Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Assorted fresh sushi-grade fish (tuna, salmon, yellowtail)
- Soy sauce, wasabi, pickled ginger for serving
- Seaweed sheets (nori)
- Vegetables like cucumber, avocado, carrots
- Tempura shrimp or other seafood (optional)
Instructions
- Cook sushi rice with water until tender, then mix with rice vinegar, sugar, and salt. Let it cool.
- Slice fish and vegetables into thin, sashimi-style pieces.
- Shape rice into small ovals for nigiri, top with fish slices.
- Wrap rice and fillings in nori sheets to make rolls, then slice into pieces.
- Arrange sashimi, nigiri, and rolls artfully on a platter. Garnish with herbs and edible flowers.
Notes
- Use fresh, high-quality seafood for the best flavor.
- Ensure rice is cooled to prevent sticking.
- Feel free to add various fillings to customize your platter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: No-cook, assembly
- Cuisine: Japanese
- Diet: Gluten-free, pescatarian
Nutrition
- Serving Size: 1/4 platter
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
