This platter is so much fun to eat and different from the ordinary day in and day out dinner fare. I love going out for sushi. I love the whole experience from the green tea and miso soup at the start of the meal, to the beautiful sushi platter being brought to the table. Sometimes I feel bad eating it, as it looks like pure artwork on a plate. But I get over it fast (lol) and the delicateness and deliciousness of the meal takes over and I'm a happy girl! So I thought, why not try to make it at home and have something really fun for dinner? This is great because everyone can make their own hand rolls, as they like. Share this platter among four people. Serve with edamame for an appetizer and green tea ice cream for dessert! Enjoy!
- 1 pound salmon
- 1 oz. olive oil plus a little for cooking the rice
- 1 tablespoon Ponzo sauce
- five spice powder
- 1 package sushi nori sheets, about 7"x8", cut diagonally, creating triangles
- 1 cup short grain brown or sushi rice
- 2 cups water
- sea salt
- 2 teaspoons Gomasio (black & tan sesame seeds & sea salt)
- 3 oz. enoki mushrooms, quickly blanched and rinsed with cold water
- 2 1/2 inch piece of seedless cucumber
- handful of radish sprouts
- 1 small avocado
- 1 small ball of wasabi
- soy sauce
- Sriracha sauce
- mayonnaise
To start, cook the rice by bringing 2 cups of water to a boil. Toss in your rice, add a little sea salt and a drizzle of olive oil. Cover and simmer on low heat for 40 minutes, stirring occasionally until the water is absorbed and the rice is tender. Stir in the Gomasio and adjust the seasonings as needed. Pack into a pretty bowl, smoothing the top of it with the back of a spoon. While the rice is cooking, make the sauces. There are 3 different ones here, a wasabi soy, Sriracha mayo and a wasabi mayo. The only problem being, there are no measurements for the sauces because it depends on the wasabi and how hot you like your sauces and if you like them at all. I love spicy sauces and it makes every roll a little different. Ideally you want to fill a shot glass or more or find a small bowl you will use for the sauces and then go from there, really experimenting with the heat. For the wasabi soy, I combined 1/2 of the wasabi ball and added soy sauce. For the Sriracha mayo, start with about 2 to 3 tablespoons of mayonnaise and add in the Sriracha sauce until it's as hot as you like. For the wasabi mayo, I did the same, starting with mayonnaise and then adding in a little bit of the wasabi until it was just right and I topped it with some Gomasio. If you aren't a fan of spicy sauces, just have soy sauce on the side. Next, julienne the cucumber and scoop out the avocado and cut as thin as you can. Prepare the salmon by heating up the grill to 500 degrees. I used aluminum foil, for easy clean up but you can cook the salmon directly on the cast iron flat pan. Combine the ounce of olive oil and the Ponzo sauce. If using foil, use two sheets and make a kind of bowl out of it, cupping the edges so the juices don't pour out, while cooking. Season both sides of the salmon with five spice powder. Pour half of the oil mixture on the bottom of the foil. Place the fish on top, skin side down and then pour the remaining oil mixture on top. Place your fish in its' foil on the cast iron flat top and grill for about 10 to 15 minutes, until the fish is cooked through. The great thing about this platter is, it's great room temperature, so no real pressure of getting everything on the table at the same time. Arrange everything on a platter, including the remaining wasabi and enjoy! Serve with soy and Ponzo sauces on the side. To make your hand roll, have the nori triangle with the point facing you and in the center place your rice, salmon, veggies and sauces, and slowly roll, keeping the point, so the goodies don't fall out, but if they do, it's okay, that's what the chopsticks are for! Have fun! :)
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