A colorful boat-shaped arrangement featuring fresh seafood, vegetables, and delicate garnishes to impress guests.
# What You'll Need:
→ 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)
# Method Steps:
01 - Rinse rice until water runs clear. Combine rice and water in rice cooker or pot; cook according to instructions. Let stand for 10 minutes. Heat rice vinegar, sugar, and salt until dissolved; fold gently into cooked rice. Cool to room temperature.
02 - Using a sharp knife, slice 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 sheet of nori on a bamboo 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 6–8 pieces.
05 - Shape small ovals of rice. Top each with a thin slice of fish and press gently to adhere.
06 - On a large serving board or boat-shaped tray, arrange sushi rolls, nigiri, sashimi slices, and shrimp attractively. Garnish with pickled ginger, wasabi, sesame seeds, and optional microgreens or lemon wedges.
07 - Provide soy sauce in small bowls alongside the platter for dipping.
