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Sushi Platter Recipe Recipe

Sushi Platter Recipe
How to make Sushi Platter

Don’t we all love a wholesome platter of Sushi? What makes it even better is that you can indulge guilt-free! This tricolour sushi platter ticks all the boxes when it comes to being aesthetic to look at but also delicious when you bite into it!

  • Total Cook Time1 hr 25 mins
  • Prep Time 40 mins
  • Cook Time 45 mins
  • Recipe Servings9
  • Easy

Ingredients of Sushi Platter Recipe

  • 500gms Sushi Rice
  • 50ml Sushi Japanese Vinegar
  • 15gms Noori Sheet
  • 10gms Salt
  • 5gms Pepper
  • 100ml Oil
  • 250gms Avocado
  • 250gms Tempura
  • 50gms Tobanjan
  • 250gms Mayonnaise
  • 350gms Wasabi
  • 500gms Ginger Pickle
  • 250ml Kikoman Sauce
  • 2kg Spinach
  • 500gms Carrot

How to Make Sushi Platter Recipe

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1.
Wash rice at least three times or until water is clear. Fill rice cooker or casserole with water to about 1 inch over the rice.
2.
Over high heat, cover and bring to a boil. Reduce to medium-high heat and boil vigorously for 20 minutes. Reduce heat to low and cook for another 20 minutes.
3.
Remove from heat and let sit, still covered, for another 20 minutes. In a small saucepan, slowly heat the Japanese sushi vinegar, and sugar until very hot but not boiling.
4.
Fold in "su" (vinegar and sugar) with the hot rice. Place rice carefully in a clean bowl, cover, and let rest for 30 minutes. Divide rice in three parts, for red rice, combine carrot in processor and blend until smooth. For green, use blanched spinach in processor and blend until smooth.
5.
On a sushi mat, place a sheet of noori. Lightly pat rice on bottom two-thirds of noori. Sprinkle sesame seeds on top of rice and place avocado, and fried tempura flakes on it. Finish with a few drops of wasabi oil.
6.
Roll up sushi tightly, moistening the edges to seal and let rest. Cut the roll with a sharp damp knife and drizzle spicy mayo on top.
7.
Serve with soy sauce, pickled ginger, spicy mayonnaise and a small amount of wasabi paste on the side.

Key Ingredients: Sushi Japanese Vinegar, Noori Sheet, Salt, Pepper, Oil, Avocado, Tempura, Tobanjan, Mayonnaise, Wasabi, Ginger Pickle, Kikoman Sauce, Spinach, Carrot

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