# 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 tablespoons sugar
05 - 1 teaspoon salt
→ Fish & Seafood
06 - 7 oz fresh sashimi-grade tuna
07 - 7 oz fresh sashimi-grade salmon
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 tablespoons pickled ginger
→ Condiments & Garnishes
15 - 2 tablespoons wasabi paste
16 - 3 tablespoons soy sauce
17 - 2 tablespoons black and white sesame seeds
18 - Microgreens or shiso leaves (optional)
19 - Lemon wedges (optional)
# Directions:
01 - Rinse rice under cold water until clear. Combine rice and water in a rice cooker or pot and cook according to instructions. Let stand for 10 minutes. In a small saucepan, warm rice vinegar, sugar, and salt until dissolved. Fold mixture gently into cooked rice and cool to room temperature.
02 - Using a sharp knife, thinly slice tuna and salmon for sashimi and nigiri preparation.
03 - Slice avocado and julienne cucumber and carrot for sushi rolls.
04 - Place a nori sheet on a bamboo mat. Evenly spread an approximate 1/8-inch layer of rice, leaving a 0.8-inch border. Arrange desired fillings such as tuna, cucumber, and avocado. Roll tightly and slice into 6 to 8 pieces.
05 - Shape small oval portions of rice by hand. Place a thin slice of fish atop each rice oval and gently press to adhere.
06 - On a large serving board or boat-shaped tray, artfully arrange sushi rolls, nigiri, sashimi slices, and shrimp. Garnish with pickled ginger, wasabi, sesame seeds, microgreens, and optional lemon wedges for presentation.
07 - Present platter accompanied by soy sauce in small dipping bowls.
