Ingredients
- Sushi Rice: 4 cups cooked, seasoned with rice vinegar, sugar, and salt
- Nori Sheets: 6 sheets, cut into strips
- Fresh Salmon: 8 oz, thinly sliced
- Fresh Tuna: 8 oz, thinly sliced
- Shrimp: 8 large, cooked and peeled
- Avocado: 2 ripe, sliced
- Cucumber: 1 large, julienned
- Sesame Seeds: toasted, for garnish
- Pickled Ginger: small mound
- Wasabi Paste: to taste
- Soy Sauce or Tamari: for serving
- Microgreens or Cilantro: for garnish
- Lemon or Yuzu Zest: optional
Instructions
- Prepare sushi rice: rinse, cook, and season with a mixture of rice vinegar, sugar, and salt; cool to room temperature.
- Slice fish and vegetables: thinly slice salmon and tuna; cut avocado and cucumber into slender sticks.
- Assemble nigiri: shape small ovals of rice, press a slice of fish on top, and sprinkle lightly with sesame seeds.
- Roll maki: lay a nori sheet, spread a thin layer of rice, add fillings, roll tightly, and cut into bite-sized pieces.
- Plate artfully: alternate nigiri and maki on the slate, tuck in avocado and cucumber, and garnish with microgreens and citrus zest.
- Serve with wasabi, pickled ginger, and soy/tamari for dipping.
Notes
- Chill the platter before serving for clean slices and crisp textures.
- Use a sharp knife for clean cuts on fish and rolls.
- Customize fillings for dietary needs or available seafood.
- Prepare components ahead to assemble quickly just before guests arrive.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Method: Chill, slice, assemble, and plate
- Cuisine: Japanese-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 platter (6-8 servings)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
