Homemade Sushi Platter Recipe with Assorted Rolls

Ingredients

For Sushi Rice:

• 2 cups sushi rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt

Assorted Fillings (choose based on preference):

• 4 oz raw salmon or tuna (sashimi-grade), thinly sliced
• 1 cucumber, julienned
• 1 avocado, sliced
• 1/2 carrot, julienned
• 2–3 imitation crab sticks, shredded
• Cooked shrimp, peeled and halved
• Pickled radish or pickled ginger (optional)

Others:

• 5–6 sheets of nori (seaweed)
• Soy sauce, wasabi, and pickled ginger for serving
• Bamboo sushi rolling mat
• Plastic wrap (optional for inside-out rolls)

Instructions

1. Prepare the rice: Rinse sushi rice thoroughly under cold water. Cook in a rice cooker or on the stovetop with 2 1/4 cups water. Once done, mix with vinegar, sugar, and salt. Let cool to room temperature.

2. Prep ingredients: While rice is cooling, slice and prepare all filling ingredients.

3. Roll the sushi: Place a sheet of nori on the bamboo mat. Spread a thin layer of sushi rice over it, leaving a 1-inch edge. Arrange fillings in a line across the center.

4. Shape and cut: Roll tightly using the mat, applying gentle pressure. Use a sharp, damp knife to slice each roll into 6–8 pieces.

5. Assemble the platter: Mix and match rolls with different fillings and styles (maki, uramaki, nigiri if desired). Arrange neatly on a platter.

6. Serve with soy sauce, wasabi, and pickled ginger on the side.

Notes

• Use plastic wrap between rice and mat for cleaner inside-out rolls
• Chill hands with water to prevent rice from sticking while rolling
• Customize with cooked ingredients for a non-raw version
• Great for parties, picnics, or weekend meals with family