Pin it An eye-catching sushi platter arranged in the shape of a boat, featuring a colorful selection of sushi rolls, nigiri, and sashimi. Perfect for parties or special occasions, this impressive display brings the elegance of Japanese cuisine to your table.
This platter always impresses my guests and brings a festive feel to our gatherings.
Ingredients
- Sushi Rice: 2 cups sushi rice, 2 1/4 cups water, 1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
- Fish & Seafood: 200 g fresh tuna (sashimi-grade), 200 g fresh salmon (sashimi-grade), 100 g cooked shrimp peeled and deveined, 100 g imitation crab sticks
- Vegetables & Fillings: 1 avocado sliced, 1 cucumber julienned, 1 small carrot julienned, 2 sheets nori (seaweed), 2 tbsp pickled ginger
- Condiments & Garnishes: 2 tbsp wasabi paste, 3 tbsp soy sauce, 2 tbsp black and white sesame seeds, Microgreens or shiso leaves (optional), Lemon wedges (optional)
Instructions
- Prepare the sushi rice:
- Rinse the rice until the water runs clear. Combine rice and water in a rice cooker or pot cook according to instructions. Let stand for 10 minutes. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved gently fold into the cooked rice. Cool to room temperature.
- Slice the fish:
- Using a sharp knife, slice the tuna and salmon into thin pieces for sashimi and nigiri.
- Prepare fillings:
- Slice avocado, cucumber, and carrot for sushi rolls.
- Assemble sushi rolls:
- Place a nori sheet on a bamboo mat. Spread an even layer of rice leaving a 2 cm border. Add desired fillings (e.g. tuna, cucumber, avocado). Roll tightly and slice into 6 8 pieces.
- Assemble nigiri:
- Shape small ovals of rice. Top each with a thin slice of fish press gently.
- Arrange the platter:
- On a large serving board or boat-shaped tray, artistically arrange sushi rolls, nigiri, sashimi slices, and shrimp. Garnish with pickled ginger, wasabi, sesame seeds, and optional microgreens/lemon wedges for decoration.
- Serve:
- Serve with soy sauce on the side.
Pin it This platter is often the centerpiece of our family celebrations and always gets compliments.
Notes
For added variety, include tamago (Japanese omelette) or tempura vegetables.
Required Tools
Rice cooker or pot, Bamboo sushi rolling mat, Sharp sushi knife, Large serving platter or boat-shaped tray, Small bowls for dipping sauces
Allergen Information
Contains fish, shellfish, soy, and possible gluten (soy sauce). Nori and imitation crab may contain traces of other allergens. Always check product labels if concerned about allergies.
Pin it This platter is guaranteed to impress and delight guests with its stunning presentation and fresh flavors.
Common Questions
- → What type of fish is best for this platter?
Use sashimi-grade tuna and salmon for the freshest, safest raw fish suitable for direct consumption in delicate slices.
- → How do I keep the sushi rice sticky but not mushy?
Rinse the rice thoroughly and cook with precise water measurement. Season with a gentle blend of rice vinegar, sugar, and salt, then let it cool to retain ideal texture for rolling and shaping.
- → Can I prepare the platter in advance?
Prepare the rice and fillings ahead, but assemble just before serving to preserve freshness and texture. Keep raw fish chilled until ready to arrange.
- → What garnishes complement this sushi platter?
Pickled ginger, wasabi, black and white sesame seeds, and optional microgreens or shiso leaves add vibrant flavors and visual appeal.
- → Are there any tools to make rolling easier?
A bamboo sushi rolling mat helps form tight, uniform rolls, while a sharp knife ensures clean, precise slices.