Boat-shaped sushi with fresh fish, avocado, cucumber, and vibrant garnishes for special occasions.
# What You Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Fish & Seafood
06 - 7 ounces sashimi-grade fresh tuna
07 - 7 ounces sashimi-grade fresh salmon
08 - 3.5 ounces cooked shrimp, peeled and deveined
09 - 3.5 ounces imitation crab sticks
→ Vegetables & Fillings
10 - 1 avocado, sliced
11 - 1 cucumber, julienned
12 - 1 small carrot, julienned
13 - 2 sheets nori (seaweed)
14 - 2 tablespoons pickled ginger
→ Condiments & Garnishes
15 - 2 tablespoons wasabi paste
16 - 3 tablespoons soy sauce
17 - 2 tablespoons black and white sesame seeds
18 - Microgreens or shiso leaves (optional)
19 - Lemon wedges (optional)
# Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot, cook according to manufacturer’s instructions. Let rice rest for 10 minutes. Meanwhile, heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Fold the vinegar mixture gently into warm rice and let cool to room temperature.
02 - Using a sharp knife, slice tuna and salmon thinly for sashimi and nigiri preparations.
03 - Slice avocado, julienne cucumber and carrot evenly to use in sushi rolls.
04 - Place a nori sheet on a bamboo rolling mat. Spread an even layer of rice, leaving a 3/4 inch border. Add fillings such as tuna, cucumber, and avocado. Roll tightly and slice into 6 to 8 pieces.
05 - Form small oval mounds of rice by hand. Top each with a thin slice of fish and press gently to adhere.
06 - On a large serving board or boat-shaped tray, arrange sushi rolls, nigiri, sashimi slices, and shrimp artistically. Garnish with pickled ginger, wasabi paste, sesame seeds, and optional microgreens or lemon wedges.
07 - Present with soy sauce on the side for dipping.
