Fresh fish, sushi rice, and crisp veggies shaped into playful boats, ideal for appetizers or party platters.
# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 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 - 1/2 avocado, thinly sliced
09 - 1/2 cucumber, seeds removed and thinly sliced
10 - 4 sheets nori seaweed, cut in half
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 needed)
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, reduce heat to low, 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 mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Lay one half-sheet of nori shiny side down. With wet hands, shape approximately 2 tablespoons of rice into a small log and place it lengthwise on the nori sheet.
04 - Top each rice log with thin slices of salmon, tuna, avocado, and cucumber. Sprinkle with black sesame seeds evenly.
05 - Gently roll the nori around the rice and toppings, leaving the top open to resemble a boat shape.
06 - Thread a thin slice of daikon or carrot onto a bamboo skewer or toothpick and insert upright into each sushi boat as a sail.
07 - Arrange sushi sailboats on a serving platter. Garnish with pickled ginger and serve alongside wasabi and soy sauce.
