Delight in sushi sailboats featuring fresh fish, sushi rice, and crisp vegetables for a fun starter.
# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt
→ Fillings & Toppings
06 - 3.5 ounces fresh sushi-grade salmon, thinly sliced
07 - 3.5 ounces fresh sushi-grade tuna, thinly sliced
08 - 0.5 avocado, thinly sliced
09 - 0.5 cucumber, seeded and thinly sliced
10 - 4 sheets nori (seaweed), halved
11 - 2 tablespoons black sesame seeds
→ Garnishes & Sail Materials
12 - 8 thin slices daikon radish or carrot for sails
13 - 8 small bamboo skewers or toothpicks
14 - 1 tablespoon pickled ginger
15 - 1 tablespoon wasabi
16 - 2 tablespoons soy sauce (gluten-free if required)
# Steps:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice and allow to cool to room temperature.
03 - Place half-sheet of nori shiny side down. With wet hands, shape about 2 tablespoons of sushi rice into a small log lengthwise on nori.
04 - Top each rice log with salmon, tuna, avocado, and cucumber slices as preferred. Sprinkle with black sesame seeds.
05 - Roll nori around the rice and toppings, leaving the top open to resemble a boat.
06 - Thread a daikon or carrot slice onto a bamboo skewer or toothpick and insert upright into each sushi boat.
07 - Arrange the sushi sailboats on a platter. Garnish with pickled ginger and serve with wasabi and soy sauce on the side.
