Nutritional Chart
Calories: 273 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 20 g
- 9 g
- 27 g
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 Make Party Sushi Platter
- 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.
- 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.
- Turn the rice-lined nori over and add 1 cucumber stick and the 2 tempura prawns. Roll using the sushi mat. Set aside.
- 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.
- 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.
- 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.
- 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.
- Place the last nori sheet on the sushi mat. Wet your fingers with water to prevent sticking, then add an even layer of rice.
- Place the remaining cucumber stick on the rice layer and roll. Then set aside.
- For the nigiri:Cut three thin, 1 – 1.5 inches wide and 2 – 2.5 inches long pieces of salmon and 3 of tuna.
- Roll and squeeze the remaining rice to form 6 small lumps.
- 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.
- For the sushi platter:Cut the tempura roll into approximately 1-inch thick sushi rolls. We’ve got 8 of them. Set them aside.
- 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.
- 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.
- 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).