How do I cook sushi rice perfectly?

Rinse the rice until water runs clear, then simmer with water for 18 minutes. Let it rest covered for 10 minutes before seasoning.

What can I use instead of fish for a vegetarian option?

Substitute fish with extra avocado, mango slices, or marinated tofu for a satisfying alternative.

Thread thin daikon or carrot slices onto bamboo skewers and insert them carefully into the sushi boats.

Yes, using gluten-free soy sauce ensures the dish suits gluten-sensitive diets without compromising flavor.

They complement pickled ginger, wasabi, and soy sauce, enhancing the overall taste and freshness.

Whimsical sushi boats crafted with fresh fish, sushi rice, and crisp vegetables, perfect for a playful appetizer or party platter.

This recipe brings back fun memories of preparing sushi with friends while enjoying great conversations and laughter.

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)

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.

Making sushi sailboats is a joy that always brings my family together around the kitchen.

Rice cooker or pot with lid, sharp knife, bamboo skewers or toothpicks, rolling mat (optional)

Contains fish (salmon tuna) and soy (soy sauce). Some ingredients may contain sesame. Check all labels for gluten if required.

Calories: 105, Total Fat: 2.5 g, Carbohydrates: 16 g, Protein: 5 g per boat

Enjoy this creative sushi recipe that’s sure to impress guests and delight your taste buds.

→ How do I cook sushi rice perfectly?: Rinse the rice until water runs clear, then simmer with water for 18 minutes. Let it rest covered for 10 minutes before seasoning.
→ What can I use instead of fish for a vegetarian option?: Substitute fish with extra avocado, mango slices, or marinated tofu for a satisfying alternative.
→ How do I make the sail decorations stand upright?: Thread thin daikon or carrot slices onto bamboo skewers and insert them carefully into the sushi boats.
→ Can gluten-free soy sauce be used here?: Yes, using gluten-free soy sauce ensures the dish suits gluten-sensitive diets without compromising flavor.
→ What pairings go well with these sushi boats?: They complement pickled ginger, wasabi, and soy sauce, enhancing the overall taste and freshness.