Save Whimsical sushi boats crafted with fresh fish, sushi rice, and crisp vegetables, perfect for a playful appetizer or party platter.
Preparation Time: 35 minutes Cooking Time: 20 minutes Total Time: 55 minutes Category: Appetizer Difficulty: Medium Cuisine: Japanese Fusion Yield: 8 boats (serves 4 as an appetizer) Diet: Pescatarian, Gluten-Free option
Ingredients
- Sushi Rice: 1 cup sushi rice, 1 1/4 cups water, 2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt
- Fillings & Toppings: 100 g fresh sushi-grade salmon, thinly sliced, 100 g fresh sushi-grade tuna, thinly sliced, 1/2 avocado, thinly sliced, 1/2 cucumber, seeds removed, thinly sliced, 4 sheets nori (seaweed), cut in half, 2 tbsp black sesame seeds
- Garnishes & Sail Materials: 8 thin slices daikon radish or carrot (for sails), 8 small bamboo skewers or toothpicks, 1 tbsp pickled ginger, 1 tbsp wasabi, 2 tbsp soy sauce (gluten-free if needed)
Instructions
- Step 1:
- Rinse the sushi rice under cold water until the 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.
- Step 2:
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow the rice to cool to room temperature.
- Step 3:
- Lay a half-sheet of nori shiny side down. With wet hands, shape a small log (about 2 tbsp) of sushi rice and place it lengthwise on the nori.
- Step 4:
- Top each rice log with slices of salmon, tuna, avocado, and cucumber as desired. Sprinkle with sesame seeds.
- Step 5:
- Roll the nori around the rice and toppings, leaving the top open to resemble a boat.
- Step 6:
- To make sails, thread a daikon or carrot slice onto a bamboo skewer or toothpick and insert upright into each sushi boat.
- Step 7:
- Arrange sushi sailboats on a platter. Garnish with pickled ginger and serve with wasabi and soy sauce on the side.
Save Preparation requires rice cooker or pot with lid, sharp knife, bamboo skewers or toothpicks, rolling mat (optional).
Allergen Information
Contains fish (salmon, tuna) and soy (soy sauce). Some ingredients may contain sesame. Check all labels for gluten if required.
Nutritional Information
Calories: 105. Total Fat: 2.5 g. Carbohydrates: 16 g. Protein: 5 g per boat.
Additional Tips
Use fresh fish only and keep ingredients chilled for best taste and safety.
Save This sushi sailboat platter adds a whimsical touch to any gathering and delights guests of all ages.
Recipe FAQs
- → How is the sushi rice prepared for the sailboats?
Sushi rice is rinsed until water runs clear, cooked with water, then seasoned with a blend of rice vinegar, sugar, and salt while still warm. It is then cooled to room temperature before assembly.
- → What ingredients are used for the sails on the sushi boats?
Thinly sliced daikon radish or carrot pieces are threaded onto bamboo skewers to create decorative sails inserted upright into each sushi boat.
- → Can these sushi sailboats accommodate dietary restrictions?
Yes, the dish can be made gluten-free by using gluten-free soy sauce. Vegetarian variations replace fish with avocado, mango, or marinated tofu.
- → What fish types are best suited for these sushi sailboats?
Fresh sushi-grade salmon and tuna are used thinly sliced to top each rice log, providing authentic flavors and textures.
- → How should the sushi sailboats be served?
Arrange the assembled sushi boats on a platter, garnished with pickled ginger, and serve alongside wasabi and soy sauce for dipping.