Sushi platter

1/2  cup		raw sushi rice
1		sheet nori seaweed
3/10  lb.		Scottish Salmon sashimi
1/10  lb.		Bluefin Tuna sashimi
10  grams		pickled ginger
1  ounce		lower sodium soy sauce
2  tablespoons		sushi vinegar
1/2		Cucumber - Fresh without Skin, Sticks, 4"

Tip: Click on the ingredient links to learn the nutritional information for all the Sushi platter ingredients. The serving size for any ingredient in Sushi platter may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Rinse rice till water runs clear. In small sauepan, slowly bring to boil in 3/4c water; simmer 20m, rest 10m. Scrape into a glass mixing bowl, and stir in 1T sushi vinegar. Cover with a plate while you get the fish ready.

Half fill rice's empty pot with fresh water and 1T vinegar; dip your hands and spoon here to keep rice from sticking as you make the nagiri.

Slice salmon and tuna into silver-dollar-size bits. Lay each bit of fish onto a small bite of rice & squeeze together gently (nagiri means grip); arrange on a very large plate.

Trim cucumber into a straight thin stick, then quarter longwise into strips. Lay a nori sheet on a bamboo placemat. Spread leftover rice onto half the sheet. Lay cucumber strips on the rice; roll up tightly in the mat. Open mat and trim empty nori off the roll. Slice roll into 8ths and arrange among nagiri.

Lay ginger in a very small bowl. Pour soy sauce over it. Stab & stir till bored. Dip each bite from plate into bowl and eat slowly, savoring flavors.