Name: Assorted Sushi and Sashimi Platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz Sashimi-grade salmon; 4 oz Sashimi-grade tuna; 0.5 cup Cooked sushi rice; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 1 sheet Nori seaweed; 0.5 cup Cucumber; 1 tsp Wasabi paste; 1 tbsp Tamari; 1 tbsp Pickled ginger

Nutrition

Per serving

562 calories

Protein: 55g; 39% of calories
Carbs: 38g; 28% of calories
Fat: 21g; 33% of calories

Instructions

Prep 20 min · Cook 15 min

Rinse the sushi rice thoroughly and cook it until tender, then allow it to cool slightly in a wooden or glass bowl.
Fold the rice vinegar and sea salt into the warm rice gently to avoid mashing the grains, then let it reach room temperature.
Slice the sashimi-grade salmon and tuna into uniform, bite-sized rectangles using a very sharp knife, cutting against the grain.
Shape half of the seasoned rice into small, oblong mounds using damp hands to prevent sticking.
Drape a slice of fish over each rice mound to create nigiri, pressing lightly with two fingers to secure the fish to the rice.
Arrange the prepared nigiri and the remaining sashimi slices artistically on a chilled platter.
Garnish the platter with julienned cucumber and nori strips, serving with tamari, wasabi, and pickled ginger on the side.

Nutrition

Ingredients

Instructions

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