Homemade Sushi Platter: Salmon, Tuna & White Fish
A sensory journey into the heart of Japanese gastronomy, featuring impeccably fresh slices of salmon and tuna atop perfectly textured vinegared rice. This elegant platter combines the creaminess of avocado, the kick of wasabi, and the umami of soy sauce for a culinary experience worthy of the finest Japanese restaurants.
🛒 Ingredients
4 servings
- 2 cups Japanese sushi rice (short-grain)
- 2 cups cold water (for cooking rice)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 7 oz extra-fresh salmon fillet (sashimi-grade)
- 5 oz extra-fresh bluefin tuna fillet (sashimi-grade)
- 5 oz extra-fresh white fish fillet (sea bream or sea bass)
- 1 ripe avocado
- 6 sheets nori seaweed
- 1 Japanese cucumber
- 1/4 cup pickled ginger (gari)
- 2 tablespoons wasabi
- 1/3 cup soy sauce
- 1 tablespoon white sesame seeds
- Cold water + rice vinegar (for wetting hands)
Watch the original video
Watch on TikTokDirections
- 1
Rinse the sushi rice thoroughly under cold water, gently rubbing the grains until the water runs clear (5 to 7 rinses). Drain in a fine-mesh sieve for 30 minutes.
- 2
Cook the rice in 2 cups of cold water in a heavy-bottomed saucepan: bring to a boil over high heat, cover tightly, reduce to very low heat, and cook for 12 minutes. Turn off the heat and let it rest for 10 minutes without lifting the lid.
- 3
Prepare the sushi vinegar: combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until completely dissolved, without boiling. Let cool.
- 4
Transfer the hot rice to a large, flat wooden or glass container (a wide bowl). Drizzle the sushi vinegar over the hot rice, gently cutting through with a flat spatula (cutting motion, not circular mixing). Fan the rice simultaneously with a fan or a piece of cardboard to cool it quickly. The rice should be glossy and slightly sticky. Cover with a damp cloth.
- 5
Prepare the fish: remove fillets from the refrigerator 10 minutes before slicing. With a very sharp, slightly dampened knife, slice the salmon and tuna into beveled pieces about 1/4-inch thick, and the white fish into thin strips. Keep chilled.
- 6
Prepare the garnishes: peel and pit the avocado, then slice it thinly. Cut the cucumber into thin sticks or rounds.
- 7
Make the nigiri: dampen your hands with vinegared water. Take about 0.7 oz of rice, form a compact oval by pressing firmly in your palm. Place a small dab of wasabi in the center, then gently place a slice of fish on top, wrapping it slightly. Repeat with the different fish.
- 8
Make the maki: place a sheet of nori on the sushi mat (or on a sheet of plastic wrap), rough side up. Spread a thin layer of rice (about 1/2 cup) over 3/4 of the sheet, leaving a 3/4-inch border at the top. Place a strip of salmon or tuna with some avocado or cucumber strips in the center. Roll tightly using the mat, applying even pressure. Moisten the free edge of the nori to seal. Cut into 6 to 8 rounds with a dampened knife.
- 9
Arrange the platter: artfully arrange the nigiri, maki, and white fish sashimi slices on a platter or slate. Place the pickled ginger, wasabi, and a bowl of soy sauce on the side. Sprinkle with sesame seeds. Serve immediately.
💡 Chef's Tip
The secret to perfect sushi rice lies in simultaneous fanning during seasoning: it evaporates excess moisture and gives the grains their characteristic sheen. For slicing fish, your knife must be impeccably sharp and slightly damp—always work in a single pulling motion towards you, without sawing, for clean, even slices.
