Sushi Sashimi Platter
A traditional Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients such as seafood and vegetables.
Ingredients - Serves 4
- Pickled ginger - For serving
- Wasabi - For dipping
- Soy sauce - For dipping
- Fresh fish (tuna, salmon, etc.) - 1/2 pound
- Nori (seaweed sheets) - 10 sheets
- Salt - 1/2 teaspoon
- Sugar - 1 tablespoon
- Rice vinegar - 1/4 cup
- Sushi rice - 2 cups
Let's Get Started
- Rinse the sushi rice under cold water until the water runs clear. Then cook the rice according to the package instructions.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt have dissolved. Let it cool.
- Once the rice is cooked, transfer it to a large bowl and let it cool slightly. While it’s still warm, fold in the vinegar mixture.
- Slice the fresh fish into thin slices.
- Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice on the nori, leaving about 1 inch of nori at the top without rice.
- Arrange a few slices of fish on the rice. Roll the sushi tightly using the bamboo mat.
- Repeat with the remaining ingredients.
- Slice the sushi rolls into bite-sized pieces using a sharp knife.
- Serve the sushi with soy sauce, wasabi, and pickled ginger.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Calories: 475
- Fat: 10g
- Carbs: 70g
- Protein: 35g
- Sodium: 1500mg
- Sugar: 5g
