Ingredients
- Sushi rice, seasoned
- Nori sheets
- Salmon sashimi
- Tuna sashimi
- White fish sashimi
- Avocado slices
- Cucumber sticks
- Pickled ginger
- Wasabi
- Soy sauce for serving
- Sesame seeds
- Optional: cooked shrimp or crab sticks
Instructions
- Prepare sushi rice and season with rice vinegar, sugar, and salt; cool to room temperature.
- Slice fish into uniform pieces and cut vegetables into slender sticks.
- Assemble nigiri, sashimi, and maki on a large platter, arranging by color for visual appeal.
- Garnish with sesame seeds and fresh greens; place soy, wasabi, and pickled ginger on the side.
- Keep platter chilled until service and slice just before guests arrive.
Notes
- Prepare components ahead to minimize last-minute work.
- Keep fish properly chilled and avoid cross-contamination.
- Customize with your favorite seasonal fish or vegetarian options.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Method: No-cook, assembled platter
- Cuisine: Japanese-inspired fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 platter (6-8 servings)
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
