Colorful boat-shaped sushi with fresh sashimi, nigiri, and rolls, perfect for celebrations and gatherings.
# Components:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 1/4 cup rice vinegar
04 - 2 tbsp sugar
05 - 1 tsp salt
→ Fish & Seafood
06 - 7 oz fresh tuna (sashimi-grade)
07 - 7 oz fresh salmon (sashimi-grade)
08 - 3.5 oz cooked shrimp, peeled and deveined
09 - 3.5 oz 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 tbsp pickled ginger
→ Condiments & Garnishes
15 - 2 tbsp wasabi paste
16 - 3 tbsp soy sauce
17 - 2 tbsp black and white sesame seeds
18 - Microgreens or shiso leaves (optional)
19 - Lemon wedges (optional)
# Directions:
01 - Rinse the rice until the water runs clear. Combine rice and water in a rice cooker or pot; cook according to instructions. Let stand for 10 minutes. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved; gently fold into the cooked rice. Cool to room temperature.
02 - Using a sharp knife, slice the tuna and salmon into thin pieces suitable for sashimi and nigiri.
03 - Slice avocado, cucumber, and carrot into julienne strips for sushi rolls.
04 - Place a nori sheet on a bamboo sushi rolling mat. Spread an even layer of rice, leaving a 3/4-inch border. Add desired fillings such as tuna, cucumber, and avocado. Roll tightly and slice into 6 to 8 pieces.
05 - Shape small oval portions of rice by hand. Top each with a thin slice of fish and press gently to secure.
06 - On a large serving board or boat-shaped tray, artistically arrange sushi rolls, nigiri, sashimi slices, and shrimp. Garnish with pickled ginger, wasabi, sesame seeds, and optional microgreens or lemon wedges.
07 - Present with soy sauce in small bowls on the side for dipping.
