Japanese Sushi Platter

Step 1

Rinse sushi rice under cold water until water runs clear. Cook in a rice cooker with 2.5 cups water, or on stovetop: bring to boil, reduce heat, cover, and simmer 18 minutes.

Step 2

Heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves. Cool slightly.

Step 3

Transfer hot rice to a shallow bowl. Gently fold in vinegar mixture using a cutting motion. Cool rice to room temperature (about 20 minutes), fanning occasionally.

Step 4

Slice salmon and tuna thinly (about 0.25 inch thick) using a sharp knife or sushi knife. Keep on ice.

Step 5

Peel and slice cucumber lengthwise into thin strips. Slice avocado into thin wedges. Keep refrigerated.

Step 6

Pat shrimp dry with paper towels. Cut crab stick into thin strips.

Step 7

For nigiri: Wet your hands with water, grab 1 tbsp sushi rice, and gently shape into an oval. Top with a slice of fish, applying gentle pressure.

Step 8

For maki rolls: Place nori shiny side down on a bamboo mat. Spread thin layer of rice on nori, leaving 0.5-inch border at top. Arrange filling in center line, roll tightly using mat, then slice into 6 pieces.

Step 9

Arrange nigiri, maki, and garnishes on a platter. Serve immediately with wasabi, pickled ginger, and soy sauce on the side.