Sushi Platter

Sushi Platter


  • 4 cups of cooked sushi rice
  • 3 tablespoons of rice wine vinegar
  • 4 mock prawns, defrosted and cut in half
  • 5 sheets of nori (seaweed)
  • 1 small carrot, cut into small sticks
  • 1 small cucumber, cut into sticks
  • 1/2 an avocado, cut into strips
  • 1 tomato, cut into strips
  • 2 tablespoons of Cavi Art, vegan caviar
  • 1/2 packet of mock tuna, shredded
  • 1/4 cup Praise Light Mayonnaise
  • Pickled ginger, wasabi and soy sauce


  1. First, add the rice wine vinegar to the cooked rice and mix well.
  2. First cab off the rank will be the Ama-Ebi Nigiri so you’ll need the prawns, 1/4 of the mayonnaise and one sheet of nori cut into 1cm strips.
  3. I use a tablespoon to pack the rice in tightly, then tap it out onto a plate. You should repeat this until you have eight, neat little mounds of rice.
  4. Run a strip of mayonnaise down the middle of the mounds of rice and carefully place a piece of prawn on top.
  5. Wet the ends of the nori strips and wrap these around so that it holds the prawn and rice in place.
  6. Next, you’ll need 2 sheets of nori the rest of the mayonnaise, tuna, 1/2 the carrot, 1/2 the cucumber and the tomato to make the Tuna Maki.
  7. Spread the rice out on the sheets of nori, leaving 2cm around the edge.
  8. Mix the remaining tuna and mayonnaise together and spread some of it down the middle of the rice. Do the same with the carrot, cucumber and tomato.
  9. Wet the edges of the nori and using a sushi mat, roll it up firmly.
  10. Cut into pieces about 2cm thick.
  11. For the Roe Maki, prepare the rice on the remaining sheets of nori in the same way as the Tuna Maki.
  12. Lay one tablespoon of the caviar down the middle of the rice, lay out the avocado, cucumber and carrot and roll tightly.
  13. Cut into pieces about 2cm thick.
  14. Lay out all of the sushi on a platter and serve.

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