Name: Assorted Sushi and Sashimi Platter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz raw salmon; 3 oz raw tuna; 0.13 cup dry sushi rice; 1 tbsp rice vinegar; 0.5 sheet nori; 0.25 cup raw cucumber; 0.13 whole avocado; 1 tbsp tamari; 1 tsp pickled ginger; 0.5 tsp wasabi paste

Instructions

Prep 15 min · Cook 25 min

Rinse 1/8 cup dry sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice with 0.5 cup water in a small saucepan, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
Remove the pan from heat and let the rice sit covered for 10 minutes to finish steaming, then gently fold in 1 tbsp rice vinegar and allow it to cool to room temperature.
Using a very sharp knife, slice 3.5 oz raw salmon and 3 oz raw tuna into 1/4-inch thick slices, cutting across the grain for a buttery texture.
Prepare the garnishes by cutting 0.25 cup raw cucumber into thin matchsticks and slicing 1/8 whole avocado into elegant wedges.
Dampen your hands with water and shape the cooled rice into small oblong mounds, then drape the salmon slices over half of the mounds to create nigiri.
Arrange the tuna sashimi, remaining salmon sashimi, and nigiri on a serving platter with the cucumber, avocado, and 0.5 sheet nori cut into strips.
Serve the platter immediately with 1 tbsp tamari, 1 tsp pickled ginger, and 0.5 tsp wasabi paste for a complete Japanese-inspired experience.

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Instructions

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