Japanese Sushi Platter (Nigiri, Maki, Uramaki)

Rinse the sushi rice thoroughly in cold water until the water runs clear. Cook the rice according to package instructions (usually 1:1 ratio with water, covered, then let rest). Prepare the sushi vinegar by heating rice vinegar with sugar and salt until dissolved. Transfer the warm rice to a large, flat bowl, drizzle with the vinegar mixture, and gently fold with a wooden spatula until cooled and glossy. This takes about 20-30 minutes.

Slice salmon and tuna into thin pieces for Nigiri and into thin strips for Maki and Uramaki rolls. Peel and slice cucumber and avocado into thin strips. Prepare crab sticks as well.

Moisten your hands. Take a small portion of rice (about 20g) and form it into an oval shape. Place a thin slice of fish on top of the rice and gently press to adhere. Repeat for the remaining Nigiri.

Place a nori sheet on a bamboo rolling mat, shiny side down. Spread a thin, even layer of rice over the nori, leaving a 1-2 cm strip at the top edge of the nori. Place a thin strip of fish or vegetables in the center of the rice. Using the mat, tightly roll the nori, then moisten the top edge to seal. Cut the roll into 6-8 equal pieces with a sharp, wet knife.

Cover a bamboo rolling mat with plastic wrap. Place a nori sheet on it and spread an even, thin layer of rice. Sprinkle the rice with sesame seeds. Flip the nori so the rice is on the bottom and the nori is on top. Place fish, avocado, and crab sticks in the center of the nori. Roll tightly using the mat. Cut the roll into 6-8 equal pieces with a sharp, wet knife.

Arrange the Nigiri, Maki, and Uramaki pieces on a platter. Serve with soy sauce, wasabi, and pickled ginger. Enjoy!