Name: Salmon and tuna sushi platter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 1/3 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 2 oz sushi-grade salmon, sliced for nigiri; 4 oz sushi-grade yellowfin tuna, half sliced for nigiri, half for sashimi; 1 nori sheets, cut into strips and halves; 1.5 oz cucumber, cut into thin matchsticks; 2 3/4 tsp low sodium soy sauce; 2 tsp wasabi

Nutrition

Per serving

469 calories

Protein: 47g; 41% of calories
Carbs: 47g; 41% of calories
Fat: 9g; 18% of calories

Instructions

Prep 30 min · Cook 20 min

Rinse the rice in a strainer until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
While the rice rests, whisk the rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the warm rice to a bowl and fold in the vinegar mixture gently. Let the rice cool to room temperature for 15 minutes.
Using a very sharp knife, slice the salmon into thin rectangles. Slice half the tuna into similar rectangles for nigiri and the remaining tuna into slightly thicker slices for sashimi.
With wet hands, shape small ovals of rice. Top half with salmon and half with tuna. For the cucumber rolls, place a small amount of rice on a nori sheet, add cucumber matchsticks, roll tightly, and slice into rounds.
Arrange the nigiri, sashimi slices, and cucumber rolls on a plate. Serve with soy sauce and wasabi on the side.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes