Party Sushi Platter

  • Difficulty: Medium
  • 30 minutes
  • 10 servings
  • A recipe from the cuisine, also allowed in a diet

Hey, what about making your own sushi? You can even organize a sushi party. Follow the steps and put together your own tempura, California, and maki sushi rolls, as well as the nigiri bites. It’s so inviting, so colorful and, we guarantee, so delicious. So, rest assured, your guests will gorge on them.

Ingredients Needed for Party Sushi Platter

1 medium cucumber
4 nori sheets
1 ½ cups of cooked sushi rice
2 tempura prawns
2 ounces of small avocado, sliced (3 – 4 slices)
7 ounces of salmon
5 ounces of fresh red tuna
1 teaspoon wasabi
2 tablespoons of fish roe
1 ounce daikon radish, julienned, for garnishing
4 ounces of cream cheese for garnishing
2 tablespoons of soy sauce for serving
pickled ginger for serving (optionally)

How to Cook Party Sushi Platter

  1. Cut two 6 or 7-inch long (the length has to match the length of the nori sheet) and approximately 0.5-inch thick sticks from the cucumber pulp. Julienne the remaining cucumber. Set aside in iced water.
  2. For the tempura roll:

    Place a nori sheet on the sushi mat. Wet your fingers with water to prevent sticking, then add an even layer of rice.

  3. Turn the rice-lined nori over and add 1 cucumber stick and the 2 tempura prawns. Roll using the sushi mat. Set aside.
  4. For the California roll:

    Place the second nori sheet on the sushi mat. Wet your fingers with water to prevent sticking, then add an even layer of rice.

  5. Turn the rice-lined nori over and add the sliced avocado. Cut a 6 to 7-inch (or your nori sheet’s length) long and some 0.5-inch thick piece of salmon. Add it next to the avocado slices. Roll and set aside.
  6. For the maki rolls:

    Place the third nori sheet on the sushi mat. Wet your fingers with water to prevent sticking, then add an even layer of rice.

  7. Cut a 6 to 7-inch (or your nori sheet’s length) long and some 0.5-inch thick piece of salmon. Place it over the rice layer and roll. Set aside.
  8. Place the last nori sheet on the sushi mat. Wet your fingers with water to prevent sticking, then add an even layer of rice.
  9. Place the remaining cucumber stick on the rice layer and roll. Then set aside.
  10. For the nigiri:

    Cut three thin, 1 – 1.5 inches wide and 2 – 2.5 inches long pieces of salmon and 3 of tuna.

  11. Roll and squeeze the remaining rice to form 6 small lumps.
  12. Add a dab of wasabi on one side of each of the tuna and salmon rectangular pieces. Place each piece of fish on a lump of rice. The wasabi side should touch the rice. Set them aside.
  13. For the sushi platter:

    Cut the tempura roll into approximately 1-inch thick sushi rolls. We’ve got 8 of them. Set them aside.

  14. Cut four thin 2-inch wide square pieces of salmon. Place them on the California roll side by side or slightly overlapping each other. Cut into 8 sushi rolls. Set aside.
  15. Cut the maki rolls into sushi pieces and set them aside. Coat the tempura sushi rolls with fish roe. Top the California sushi rolls with some cream cheese.
  16. Artfully arrange all the sushi rolls and the nigiri on a sushi tray. Serve them with soy sauce, julienned cucumber and daikon radish, wasabi, and the remaining tuna and salmon. Optionally serve with pickled ginger (the Japanese gari).

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