Fresh fish, sushi rice, and vegetables form playful sailboats perfect for a light appetizer or party platter.
# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings & Toppings
06 - 3.5 oz fresh sushi-grade salmon, thinly sliced
07 - 3.5 oz fresh sushi-grade tuna, thinly sliced
08 - 1/2 avocado, thinly sliced
09 - 1/2 cucumber, seeds removed, thinly sliced
10 - 4 sheets nori (seaweed), halved
11 - 2 tbsp 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 tbsp pickled ginger
15 - 1 tbsp wasabi
16 - 2 tbsp soy sauce (use gluten-free if required)
# Directions:
01 - Rinse sushi rice under cold water until 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 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Place a half-sheet of nori shiny side down. With wet hands, shape approximately 2 tablespoons of sushi rice into a small log and position lengthwise on the nori.
04 - Top each rice log with slices of salmon, tuna, avocado, and cucumber as preferred. Sprinkle evenly with black sesame seeds.
05 - Roll the nori around the rice and fillings, leaving the top open to create a boat shape.
06 - Thread a slice of daikon or carrot onto a bamboo skewer or toothpick and insert it upright into each sushi boat to form sails.
07 - Arrange sushi sailboats on a serving platter. Serve garnished with pickled ginger alongside wasabi and soy sauce.
