🇯🇵 How to Make Sushi Platter

Craving Sushi Platter? On FoodNeverComes the food never actually comes — so here's how to make real Sushi Platter at home, in about 50 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 2 cups sushi rice (the short-grain kind — this is non-negotiable)
• Seasoning: 3 tbsp rice vinegar + 1 tbsp sugar + 1 tsp salt, warmed until dissolved
• sashimi-grade fish (salmon or tuna) — or cucumber, avocado, cooked prawn
• nori sheets
• wasabi + soy + pickled ginger
• a bowl of water with a splash of vinegar (for your hands)

👩‍🍳 Method

1. Rinse the rice until the water runs clear, cook it, then tip it into a wide bowl. Fold in the warm vinegar seasoning with a cutting motion while fanning it — you want shiny, seasoned grains, not mush.
2. Let the rice cool to body temperature. Hot rice cooks the fish and tears the nori.
3. Slice the fish across the grain into 1cm-thick pieces with your longest, sharpest knife — one confident pull per slice, no sawing.
4. For nigiri: wet your hands, press ~20g of rice into a gentle oval (firm enough to hold, loose enough to fall apart in the mouth), swipe a fingertip of wasabi, lay the fish over.
5. For rolls: nori shiny-side down, thin rice layer, fillings in a line, roll firmly with the mat, and slice with a wet blade.
6. Arrange on a plate with ginger and wasabi. Dip fish-side (not rice-side) in soy — rice-side drinking soy is how rolls fall apart. Eat within the hour; sushi doesn't keep.