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DIY So Easy NO ROLLING SUSHI SASHIMI Platter

This is an easy, shortcut way to a stunning, at home sushi and sashimi platter that has all the wow, and none of the price tag of eating out. You can relax in your best sweats, pull up to the table, and indulge in the best, homemade sashimi you've ever made.
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Course: Appetizer, brunch, Dinner, Entree, fish, lunch, Main Course, Raw, Side Dish
Cuisine: Asian, Japanese
Keyword: date night idea, diy sushi, fast, quick, sashimi, sashimi platter, sushi night, sushi plate
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 2 people
Calories: 624kcal

Equipment

Ingredients

Sushi and Sashimi Choices

  • Blue Fin or Tuna Toro
  • Salmon (sake)
  • Yellowtail (hamachi)
  • Amberjack (hamachi)
  • Albacore optional
  • Uni Nigiri optional
  • Sea Bream (Tai) Nigiri optional
  • Sea Scallop (Hotate) Nigiri optional
  • Spicy Tuna Roll or Rainbow Roll optional
  • Avocado Roll or Vegetable Roll optional

Condiments

  • soy sauce or tamari, shoyu soy sauce, or low sodium soy sauce
  • wasabi
  • pickled ginger

Side Dishes

  • 3 packs Seaweed snacks or Nori seaweed papers
  • 1 cup Short grain rice
  • 1¾ cup Water
  • Seasoned Sushi Rice Vinegar optional
  • 1 cup Edamame steamed
  • 3 Persian cucumbers sliced thin
  • 1 tbsp lemon fresh squeezed
  • 1 pinch sea salt
  • 1 avocado sliced
  • ½ cup daikon radish sprouts long
  • seaweed salad optional; buy at store

Instructions

Prepare your Sushi Plates and Tools

  • Lay out your sashimi plates, little bowls, soy sauce dishes, chopsticks, and wash and clean the cutting board and knife.

If you Are Making Rice

  • Use a rice cooker and add a cup of short grain rice. Premium Short Grain rice is for sushi.
  • Add water, about 1¾ cups, and cook in the rice cooker. Or follow water instruction on the package.
  • Once the rice is done, turn off the cooker completely, and keep rice in the closed rice cooker for ten more minutes.
  • Then, open the rice cooker and sprinkle ¾ tablespoon of seasoned sushi rice vinegar over the rice. This rice vinegar is already seasoned with kombu and will say it's for sushi (find at a Japanese store).
    If you cannot find this, then sprinkle a half tablespoon of rice vinegar, a pinch of white sugar, and a pinch of salt.
    Then, use your rice spoon to fluff the rice, AND use a paper plate or something to lightly fan the rice for thirty seconds.
  • Do not close the rice cooker all the way, leave it cracked open, and then let the rice sit for another fifteen minutes.

If you are Buying Microwave Rice

  • There are Japanese brands of rice that come in microwavable containers (find in the rice isle of the store or Japanese grocery). Look for the Premium Short Grain rice and all you have to do is microwave it per the instructions.
    You can sprinkle a very small touch of rice vinegar and fluff with a fork, then transfer to a rice bowl.
    Do NOT make this kind of rice until ten minutes before you are ready to eat or else it will get too cold.

Make Your Side Dishes and Prep the Table

  • In small bowls, put any side dishes you wish to have. Since this is an easy DIY sushi night idea, just purchase the edamame that is frozen and buy the seaweed salad, and whatever else you choose.
  • Steam or microwave the edamame. Plate the seaweed salad and anything else in the small bowls.
  • Clean and cut the Persian cucumbers, squeeze lemon, and sprinkle with sea salt. Plate this in a small bowl.
  • Put your soy sauce in a serving container, or pour into some soy sauce dishes.
    Put the pickled ginger and the wasabi on the side of your sushi plates or in a double sided dish.
  • Open your seaweed packs and put the seaweed papers in their own bowl or small dish.
  • Put rice in rice bowls.
  • Cut avocado and have in a bowl.
  • Have chopsticks and everything on the table, ready to go.

Cut and Plate the Sashimi and Additional Sushi

  • Wash the raw fish slabs, very gently, under cold water. Twice. Then pat dry.
  • Wash your hands well then take your fish and begin to cut your sashimi.
  • Cut each fish against the grain, in less than a quarter inch thick. Not too thin, but not more than a quarter inch thick.
    Use a very slight angle when cutting salmon and tuna.
  • Wipe or wash and dry your knife when going to the next fish. Save any end pieces of the fish for making poke, or just add to the sashimi platter.
  • Lay your fish down carefully, in a very uniform pattern.
  • Shiso leaves go well with yellowtail.
    Lemons on the side go well with salmon (do not squeeze on the salmon unless you are ready to eat it). A little touch of sea salt on the salmon is nice. No other fish needs lemon.
    Blue Fin and Toro do not need anything on it.
  • Put rolls that you have bought and nigiri on another sushi plate.

Serve and Enjoy!

  • Once all your sashimi is cut and plated, you are ready to eat!
  • A great thing to try is grab a seaweed paper, put some rice, add your fish, add some avocado or daikon sprout, dip in some soy sauce, and enjoy a big bite!

Notes

Please see the article for more sushi and sashimi ideas and tips.

Nutrition

Nutrition Facts
DIY So Easy NO ROLLING SUSHI SASHIMI Platter
Amount per Serving
Calories
624
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
40
mg
2
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
102
g
34
%
Fiber
 
13
g
54
%
Sugar
 
4
g
4
%
Protein
 
16
g
32
%
Vitamin A
 
315
IU
6
%
Vitamin C
 
17
mg
21
%
Calcium
 
99
mg
10
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.