Mixed Sushi Platter (Assorted Sushi & Rolls)

Mixed Sushi Platter (Assorted Sushi & Rolls)

Servings

4–6 people

Ingredients

Sushi Rice

• 4 cups Japanese short-grain rice

• 4½ cups water

• ½ cup rice vinegar

• 2 tbsp sugar

• 1½ tsp salt

Fish & Seafood (Sushi-grade)

• 250 g fresh salmon (for nigiri & rolls)

• 200 g tuna (for nigiri)

• 200 g shrimp (peeled, deveined)

• 150 g imitation crab sticks (kani)

• Optional: eel (unagi), scallops, or white fish

Vegetables & Fillings

• 2 cucumbers (julienned)

• 2 ripe avocados (sliced)

• 1 carrot (thin strips)

• Lettuce leaves

• Pickled ginger (gari)

• Wasabi

Nori & Extras

• 8–10 nori sheets

• Sesame seeds (white & black)

• Tempura crumbs (optional, for crunchy rolls)

Condiments

• Soy sauce

• Spicy mayo (mayonnaise + sriracha)

• Eel sauce (optional)

Instructions

1. Prepare Sushi Rice

1. Rinse rice until water runs clear.

2. Cook rice with water using a rice cooker or pot.

3. Heat vinegar, sugar, and salt until dissolved.

4. Fold seasoning gently into hot rice.

5. Let cool to room temperature (do not refrigerate).

2. Prepare Seafood

• Salmon & tuna: Slice into uniform pieces for nigiri and rolls.

• Shrimp: Boil 2–3 minutes until pink, cool, butterfly cut.

• Keep all seafood chilled and clean.

3. Make Nigiri Sushi

1. Wet hands lightly with vinegar water.

2. Shape rice into small ovals.

3. Place fish or shrimp on top.

4. Lightly press—do not squeeze.

4. Make Maki Rolls (Cucumber, Crab, Avocado)

1. Place nori on bamboo mat (shiny side down).

2. Spread thin rice layer, leaving 2 cm edge.

3. Add fillings in center.

4. Roll tightly and slice into 6–8 pieces.

5. Make Inside-Out Rolls (Uramaki)

1. Cover nori with rice, sprinkle sesame seeds.

2. Flip over, add fillings.

3. Roll tightly and slice.

6. Make Crunchy or Fried Rolls (Optional)

• Coat roll with tempura crumbs.

• Lightly fry or top with crunchy bits and sauce.

Plating

• Arrange sushi in a large round tray.

• Group by type (nigiri, maki, uramaki).

• Garnish with lettuce, ginger, wasabi, and sesame.

• Serve with soy sauce on the side.

Tips

• Always use sushi-grade fish.

• Keep rice slightly warm for best texture.

• Use a sharp, wet knife for clean cuts.

• Balance colors for visual appeal.

Result

A colorful, restaurant-style sushi platter featuring nigiri, rolls, and crunchy elements—fresh, balanced, and perfect for sharing.