Sushi Platter

Ingredients

For the sushi rice:

• 300g sushi rice (or short-grain japonica)
• 360ml water
• 4 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt

For the fillings:

• 200g sashimi-grade salmon
• 200g sashimi-grade tuna (optional)
• 1 cucumber
• 1 avocado
• 4 sheets nori

To serve:

• Soy sauce
• Wasabi paste
• Pickled ginger (shop-bought is fine)

Method

1. Rinse the rice in cold water until the water runs clear — 4-5 changes. Drain.
2. Add rice and water to a saucepan. Cover, bring to boil, then reduce to lowest heat for 12 minutes. Don’t lift the lid. Remove from heat, rest covered for 10 minutes.
3. Mix vinegar, sugar and salt in a small bowl until dissolved. Heat gently if needed.
4. Tip rice into a wooden bowl (or any non-metal bowl). Pour over the vinegar mix. Fold gently with a wooden spoon while fanning to cool it down. You’re aiming for body temperature, glossy, separate grains.
5. Slice fish for nigiri — 1cm thick slices about 5cm long. Cut cucumber and avocado into long thin strips.
6. Wet your hands with water (keep a bowl nearby). Form nigiri by taking a tablespoon of rice and shaping it into a small oval. Drape a slice of fish on top, press gently to adhere.
7. Make maki: place a nori sheet shiny-side down on a bamboo mat (or clean tea towel). Spread rice over ¾ of the sheet, leaving 2cm at the top. Lay cucumber and avocado strips along the bottom edge.
8. Roll tightly using the mat, pressing gently. Wet the exposed nori edge to seal.
9. Slice each roll into 6-8 pieces with a wet sharp knife.
10. Plate everything on a black slate or wooden board. Add small dishes of soy, wasabi and ginger.

Tips

• Rice vinegar seasoning is non-negotiable — plain rice is just rice. The vinegar/sugar/salt balance is what makes it sushi rice.
• Wet hands and knife constantly — rice sticks to everything dry. Have a bowl of water nearby the whole time.
• Sashimi-grade fish only — this means fish labelled for raw consumption. Supermarket fish counter fish isn’t safe raw.
• No bamboo mat? A clean tea towel folded works in a pinch. Slightly less even rolls but fine.
• Make rice the same day — it doesn’t keep well overnight for sushi. Cook fresh.