Assorted Sushi and Sashimi Platter with Nigiri and Maki Rolls

Quick Recipe Version (TL;DR)

• Yield: Serves 4–6 (about 48–52 pieces total)
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 0 minutes (includes about 20 minutes cooling)

Quick Ingredients

• 2 cups (360 g) Japanese short-grain rice + 2 1/2 cups (600 ml) water
• 1/3 cup (80 ml) unseasoned rice vinegar + 2 tbsp (25 g) sugar + 1 1/2 tsp (9 g) fine salt
• 3 nori sheets (full-size)
• 8 oz (225 g) sushi-grade salmon + 8 oz (225 g) sushi-grade tuna
• 6 oz (170 g) cooked shrimp, peeled and deveined
• 1 large cucumber + 2 ripe avocados + 1 medium carrot
• 2 tbsp toasted sesame seeds (optional)
• For serving: 1/2 cup (120 ml) soy sauce, 2 tbsp wasabi, 1/2 cup (120 g) pickled ginger (gari)

Do This

• 1. Rinse rice until water runs mostly clear; cook with 2 1/2 cups (600 ml) water.
• 2. Warm vinegar + sugar + salt just to dissolve; fold into hot rice; cool to room temp (about 20 minutes).
• 3. Prep fillings: cucumber and carrot matchsticks; avocado slices. Keep fish cold at ≤ 40°F (4°C).
• 4. Roll 3 maki: salmon-avocado, tuna-cucumber, and a veggie roll; slice each into 8 pieces.
• 5. Shape nigiri rice ovals; top with salmon, tuna, and shrimp (light wasabi optional).
• 6. Slice salmon and tuna into sashimi; arrange everything on a chilled platter with soy, wasabi, and gari.

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Why You’ll Love This Recipe

• Restaurant-style variety at home: a balanced mix of nigiri, maki, veggie rolls, and sashimi.
• Friendly for different eaters: seafood lovers, veggie-forward guests, and cautious first-timers all have options.
• Elegant cold spread: perfect for entertaining, date night, or a special weekend lunch.
• Clear, repeatable method: the rice and knife tips make a big difference, even for beginners.

Grocery List

• Produce: 1 large cucumber, 2 ripe avocados, 1 medium carrot, 1 lemon (optional), 1 small bunch scallions (optional), 1 small knob fresh ginger (optional garnish), shiso leaves (optional)
• Seafood: 8 oz (225 g) sushi-grade salmon, 8 oz (225 g) sushi-grade tuna, 6 oz (170 g) cooked shrimp (peeled and deveined)
• Pantry: Japanese short-grain rice, unseasoned rice vinegar, granulated sugar, fine salt, nori sheets, soy sauce, wasabi, pickled ginger (gari), toasted sesame seeds (optional)

Full Ingredients

Sushi Rice

• 2 cups (360 g) Japanese short-grain rice (sushi rice)
• 2 1/2 cups (600 ml) water
• 1/3 cup (80 ml) unseasoned rice vinegar
• 2 tablespoons (25 g) granulated sugar
• 1 1/2 teaspoons (9 g) fine salt

Fish and Shrimp (Nigiri + Sashimi)

• 8 oz (225 g) sushi-grade salmon, very cold
• 8 oz (225 g) sushi-grade tuna, very cold
• 6 oz (170 g) cooked shrimp, peeled and deveined
• 1 teaspoon wasabi (optional, for between rice and fish)

Maki Rolls (3 rolls total)

• 3 full-size nori sheets
• 1 large cucumber, cut into thin matchsticks (about 1/4 inch / 6 mm thick)
• 2 ripe avocados, peeled and sliced
• 1 medium carrot, peeled and cut into thin matchsticks (about 1/8–1/4 inch / 3–6 mm thick)
• 4 oz (115 g) sushi-grade salmon (taken from the total above), sliced into long strips for one roll
• 4 oz (115 g) sushi-grade tuna (taken from the total above), sliced into long strips for one roll
• 2 tablespoons toasted sesame seeds (optional, for rolling edge or topping)

For Serving (Classic Sushi Condiments)

• 1/2 cup (120 ml) soy sauce, plus more as needed
• 2 tablespoons wasabi (paste)
• 1/2 cup (120 g) pickled ginger (gari)
• 1 lemon, cut into wedges (optional)
• 1 scallion, thinly sliced (optional garnish)

Step-by-Step Instructions

Step 1: Set up safely (cold fish and a clean station)

Clear a large workspace and gather a sharp knife, cutting board, small bowl of water, clean damp towel, plastic wrap, and (ideally) a bamboo sushi mat. Keep raw fish refrigerated until the moment you slice it.

Temperature target: Keep seafood at or below 40°F (4°C). If your kitchen is warm, set the fish tray over a larger tray of ice (do not let the fish sit in water).

If you are serving anyone who is pregnant, immunocompromised, elderly, or very young, consider swapping the raw fish and sashimi for cooked options (see Variations).

Step 2: Rinse and cook the rice

Place 2 cups (360 g) short-grain rice in a bowl. Rinse with cool water, swishing with your hand, then drain. Repeat 4–6 times, until the water is mostly clear (not perfectly clear).

Add the rinsed rice to a pot with 2 1/2 cups (600 ml) water. Bring to a boil over high heat, then immediately cover and reduce to low. Simmer for 15 minutes (do not lift the lid). Remove from heat and rest, covered, for 10 minutes.

Rice cooker option: Cook according to your rice cooker’s standard white rice setting using the same rice-to-water ratio above.

Step 3: Season the rice and cool to room temperature

While the rice cooks, combine 1/3 cup (80 ml) rice vinegar, 2 tbsp (25 g) sugar, and 1 1/2 tsp (9 g) salt in a small saucepan. Warm over low heat for 1–2 minutes, stirring just until dissolved. Do not boil. Cool for 5 minutes.

Transfer hot rice to a wide bowl (a shallow mixing bowl works). Drizzle the vinegar mixture evenly over the rice. Using a rice paddle or wide spoon, fold and “slice” through the rice to mix without mashing, turning the bowl as you go, for about 2 minutes.

Spread the rice slightly and fan it (or let it sit uncovered) until it reaches room temperature, about 20 minutes. Cover with a clean, barely damp towel to prevent drying out. Do not refrigerate the rice; cold rice gets hard and won’t shape nicely.

Step 4: Prep vegetables and organize fillings

Cut cucumber and carrot into neat matchsticks (aim for even thickness so the rolls slice cleanly). Slice avocado into thin wedges.

Set up an assembly line: rice, nori, fillings, a small bowl of water (for wetting hands), and your knife (keep it clean and lightly damp for best slicing).

Step 5: Slice fish for rolls, nigiri, and sashimi

With the fish still cold, pat salmon and tuna dry with paper towels. Using a very sharp knife, slice as follows:

• For maki strips: Cut about 4 oz (115 g) salmon and 4 oz (115 g) tuna into long, even strips (about 1/4 inch / 6 mm thick).
• For nigiri: Slice the remaining salmon and tuna against the grain into pieces about 2 1/2 inches (6 cm) long, 1 inch (2.5 cm) wide, and 1/4 inch (6 mm) thick. Plan for 10 slices total (5 salmon, 5 tuna) for nigiri.
• For sashimi: Slice 12 slices total (6 salmon, 6 tuna), each about 1/3 inch (8–10 mm) thick for a plush bite.

Knife tip: Use long, single strokes (don’t saw). Wipe the blade with a damp towel between fish types for clean edges.

Step 6: Roll the maki (2 fish rolls + 1 veggie roll)

Place a bamboo mat on the counter and cover it with plastic wrap (optional, but it keeps things tidy). Lay 1 nori sheet shiny-side down on the mat.

Wet your fingertips. Spread about 3/4 cup (about 150 g) sushi rice over the nori in an even layer, leaving a 1 inch (2.5 cm) border at the far edge. If you like, sprinkle 1–2 tsp sesame seeds over the rice.

Arrange fillings across the lower third:

• Salmon-avocado roll: salmon strips + avocado
• Tuna-cucumber roll: tuna strips + cucumber
• Veggie roll: cucumber + carrot + avocado

Roll tightly using the mat, pressing gently to shape a firm cylinder. Seal the edge by lightly dampening the bare nori border with water, then press to adhere.

Slice each roll into 8 pieces: cut in half, line up the halves, cut into quarters, then eighths. Clean and dampen the knife between cuts for crisp slices.

Step 7: Shape nigiri and add toppings

Set a bowl of water nearby to dampen your hands (this prevents sticking). Portion about 1 tablespoon (15–18 g) rice per nigiri. Gently press into an oval log about 2 inches (5 cm) long.

If using wasabi, dab a tiny amount (about 1/16 tsp) onto the underside of each fish slice. Drape fish over the rice and press lightly to adhere.

For shrimp nigiri: pat shrimp dry, butterfly if needed (slice along the belly without cutting all the way through), then place over rice. Make 6–8 shrimp nigiri depending on shrimp size.

Step 8: Arrange the platter and serve cold (but not icy)

For the most elegant presentation, chill your serving platter for 15 minutes in the refrigerator, then dry it well. Arrange components in sections:

• Sashimi: fan slices of salmon and tuna, slightly overlapping
• Nigiri: line up by type (salmon, tuna, shrimp)
• Maki: group each roll together; alternate colors for contrast

Add small dishes of soy sauce, a mound of wasabi, and a tuft of gari. Optional garnishes: sliced scallions, lemon wedges, and shiso leaves.

Serve immediately. For food safety, do not leave raw fish at room temperature longer than 1 hour (or 30 minutes if the room is very warm).

Pro Tips

• Buy the right fish: Look for labeled sushi-grade fish from a trusted fishmonger and keep it cold (≤ 40°F / 4°C) until slicing.
• Rice texture matters most: Don’t skimp on rinsing, and don’t refrigerate the rice. Room-temp seasoned rice shapes and tastes best.
• Use a damp knife: A clean, lightly damp blade prevents sticking and keeps maki slices neat.
• Less filling = better rolls: Overstuffed rolls are the #1 cause of splitting and messy slicing.
• Make it feel upscale: Chill the platter, use small sauce dishes, and keep the layout tidy with repeated patterns (rows, fans, and clusters).

Variations

• All-cooked platter: Swap sashimi for thin-sliced cooked shrimp, imitation crab, smoked salmon, or tamagoyaki (Japanese omelet). Use the same rolling and nigiri method.
• Spicy tuna roll: Mix 4 oz (115 g) finely chopped sushi-grade tuna with 2 tbsp (30 g) Japanese mayo and 1–2 tsp (5–10 g) sriracha; roll with cucumber.
• Vegetarian-friendly: Add roasted sweet potato strips, sautéed mushrooms cooled to room temp, or extra avocado; serve with tamari and extra gari.

Storage & Make-Ahead

Best same day: Sushi and sashimi are at their peak within 1–2 hours of assembly.

Make-ahead (recommended timeline): Cook and season rice up to 2 hours before serving; keep covered at room temperature (not refrigerated). Cut vegetables up to 4 hours ahead and refrigerate in an airtight container. Slice fish and assemble rolls/nigiri as close to serving as possible (ideally within 30–45 minutes).

Leftovers: Refrigerate immediately in an airtight container and eat within 24 hours. Note: rice will firm up and sashimi quality will decline; for leftovers, it’s often better to repurpose fish into a rice bowl and skip reheating.

Nutrition (per serving)

Approximate, based on 5 servings (includes rice, fish, shrimp, and rolls; excludes most soy sauce): 580 calories, Protein: 34 g, Carbohydrates: 86 g, Fat: 12 g, Fiber: 5 g, Sodium: 650 mg.