Sushi Plate

Ingredients

• 4 surimi sticks
• 1 cucumber (about 10 cm)
• 0.25 ripe avocado
• 1 tsp lemon juice
• 250 g sushi rice
• 1 tbsp mayonnaise
• 2 roasted nori sheets
• 4 tbsp fish roe (herring roe or trout caviar)
• 350 g cooked, cooled sushi rice
• 6 pre‑cooked shrimp
• 1 tsp wasabi paste
• 70 g tuna fillet
• 70 g smoked salmon

Instructions

1. 1.

   Ura-Maki with fish roe (for 12 pieces)

2. 2.

   Halve the surimi sticks lengthwise. Slice cucumber lengthwise, remove seeds and cut into ~0.5 cm thick sticks.

3. 3.

   Peel avocado, slice lengthwise into strips and immediately drizzle with lemon juice.

4. 4.

   Wrap a sushi mat in cling film and place a nori sheet smooth side down. Spread half of the sushi rice on it, press lightly, then carefully flip so the rice lies on the film.

5. 5.

   Spread half the mayonnaise on the lower third of the nori, lay half the surimi sticks, cucumber sticks and avocado strips, and roll using the mat. Form a second roll with remaining ingredients. Coat both rolls in roe and cut each into 6 equal pieces.

6. 6.

   Nigiri sushi with salmon, tuna and shrimp (for 6 pieces each)

7. 7.

   Shape sushi rice into 18 rolls about 6 cm long.

8. 8.

   Simmer shrimp in salted water for 2–3 min, drain and cool, then slit lengthwise on the belly side without cutting through, slightly open, spread 1/3 wasabi paste and place on 6 rice rolls.

9. 9.

   Slice tuna into 6 equal pieces, spread 1/3 wasabi paste on one side and place on 6 rice rolls.

10. 10.

    Slice salmon into 6 equal pieces, spread remaining horseradish on one side and place on the remaining rolls.

11. 11.

    Serve with pickled ginger (gari or shoga).