Sushi Platter with Nigiri and Maki Rolls

Ingredients

• 2 cups sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 200 g sushi-grade salmon
• 150 g sushi-grade tuna
• 4 sheets nori sheets
• 1 cucumber
• 1 avocado
• 1 tsp wasabi(optional)
• 50 g pickled ginger(optional)
• 4 tbsp soy sauce(optional)

Instructions

1. 1

   Rinse sushi rice until water runs clear; cook with 2 1/4 cups water (about 20 minutes).

2. 2

   Dissolve rice vinegar, sugar, and salt; fold gently into warm rice, then cool to room temperature (about 20 minutes).

3. 3

   Slice salmon and tuna against the grain into 1/4-inch thick slices for nigiri; keep chilled.

4. 4

   Slice cucumber and avocado into thin strips for maki filling.

5. 5

   With wet hands, shape 2 tbsp rice into oval balls; dab a little wasabi on top and drape a fish slice over, pressing gently to form nigiri.

6. 6

   Place a nori sheet on a bamboo mat, spread rice in a thin layer, add cucumber and avocado, and roll tightly; slice into 6 pieces per roll with a wet knife.

7. 7

   Arrange nigiri and maki on a platter with pickled ginger, soy sauce, and extra wasabi; serve immediately.