Homemade 'Chef's Choice' Sushi & Sashimi Platter

Instructions

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   **1. Prepare the Sushi Rice:** Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs clear (about 5 minutes). Drain well. Combine the rinsed rice and 2 cups of cold water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid.

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   **2. Make the Sushi Vinegar:** While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool to room temperature.

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   **3. Season the Rice:** Transfer the cooked rice to a large, wide, non-reactive bowl (wood or glass is ideal). Pour the cooled sushi vinegar evenly over the rice. Using a cutting motion with a rice paddle or wooden spoon, gently fold the vinegar into the rice, being careful not to mash the grains. Fan the rice (with a small fan or piece of cardboard) as you mix to cool it quickly and give it a glossy sheen. Continue mixing and fanning until the rice is body temperature. Cover with a damp cloth to prevent drying.

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   **4. Prepare the Fish and Vegetables:** Gently pat the salmon and tuna fillets dry with paper towels. Using a very sharp knife, slice the salmon and tuna against the grain into 1/4-inch thick pieces for nigiri (about 1.5-2 inches long) and sashimi (about 2-3 inches long). Set aside. If using shrimp, butterfly them by slicing partway through the back. Peel and thinly slice the avocado and cucumber. If using imitation crab, shred or slice it.

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   **5. Form Nigiri:** Have a bowl of water mixed with a splash of rice vinegar (tezu) for moistening your hands. Moisten your hands slightly. Take about 1 tablespoon of sushi rice and gently form it into an oval-shaped mound. Place a slice of prepared fish (salmon, tuna, or butterflied shrimp) on top of the rice. Gently press down with two fingers to secure the fish to the rice. Repeat for desired number of nigiri.

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   **6. Make Simple Maki Rolls (e.g., Cucumber or Avocado Roll):** Place one sheet of nori, shiny side down, on a bamboo sushi mat. Moisten your hands with tezu. Spread a thin, even layer of sushi rice (about 1/2 cup) over 2/3 of the nori, leaving about 1 inch bare at the top edge. Arrange a line of cucumber or avocado (or imitation crab) horizontally in the center of the rice. Lift the edge of the mat closest to you and carefully roll it over the filling, pressing down gently to form a tight cylinder. Continue rolling, using the mat to keep it tight, until the roll is complete. Moisten the bare edge of the nori with a little water to seal the roll. Repeat for additional rolls.

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   **7. Slice Maki Rolls:** With a very sharp, moistened knife, slice each roll into 6-8 equal pieces. Wipe the knife clean and moisten between each cut for a clean slice.

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   **8. Assemble and Serve:** Arrange the nigiri, sashimi, and maki rolls artfully on a serving platter. Garnish with pickled ginger, wasabi, and toasted sesame seeds if desired. Serve immediately with soy sauce on the side. Encourage guests to add wasabi and soy sauce to their preference.