Mixed Sushi Platter (Assorted Sushi & Rolls)

Servings

4–6 people

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Ingredients

Sushi Rice

• 4 cups Japanese short-grain rice

• 4½ cups water

• ½ cup rice vinegar

• 2 tbsp sugar

• 1½ tsp salt

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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

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Vegetables & Fillings

• 2 cucumbers (julienned)

• 2 ripe avocados (sliced)

• 1 carrot (thin strips)

• Lettuce leaves

• Pickled ginger (gari)

• Wasabi

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Nori & Extras

• 8–10 nori sheets

• Sesame seeds (white & black)

• Tempura crumbs (optional, for crunchy rolls)

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Condiments

• Soy sauce

• Spicy mayo (mayonnaise + sriracha)

• Eel sauce (optional)

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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).

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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.

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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.

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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.

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5. Make Inside-Out Rolls (Uramaki)

1. Cover nori with rice, sprinkle sesame seeds.

2. Flip over, add fillings.

3. Roll tightly and slice.

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6. Make Crunchy or Fried Rolls (Optional)

• Coat roll with tempura crumbs.

• Lightly fry or top with crunchy bits and sauce.

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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.

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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.

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Result

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