Assorted Sushi Platter
How to Make Cucumber Crab Stick Sushi, Aged Kimchi Sushi, Pork Collar Sushi, and Buckwheat Noodle Sushi
This assorted sushi platter was made for my pregnant wife, who finds it difficult to eat raw fish or seafood. After much consideration, I prepared four types of sushi to ensure she could enjoy a variety of flavors and textures safely. This recipe offers a delightful combination of ingredients perfect for a special meal.
Sushi Rice (Sushi Vinegar Mixture)- 3 bowls of freshly cooked rice
- Sushi vinegar mixture (0.5 cup soju cups of rice vinegar, 1 Tbsp sugar, 0.5 Tbsp salt)
Cucumber Crab Stick Sushi- 1 bowl of sushi rice
- 1/2 cucumber
- 2 imitation crab sticks
- A little bit of carrot
- 1/4 onion
- 1 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 0.3 Tbsp sugar
- 1 pinch of salt
- 6 cocktail shrimp
Pork Collar Sushi- 1 bowl of sushi rice
- 120g pork collar (neck meat)
- 1 pinch of salt
- 1 pinch of black pepper
- A little bit of mustard
Aged Kimchi Sushi- 1 bowl of sushi rice
- 2 sheets of aged kimchi
Buckwheat Noodle Maki Sushi- 1 serving of buckwheat noodles
- 1.5 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 sheets of dried seaweed for kimbap
- 1 bowl of sushi rice
- 1/2 cucumber
- 2 imitation crab sticks
- A little bit of carrot
- 1/4 onion
- 1 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 0.3 Tbsp sugar
- 1 pinch of salt
- 6 cocktail shrimp
Pork Collar Sushi- 1 bowl of sushi rice
- 120g pork collar (neck meat)
- 1 pinch of salt
- 1 pinch of black pepper
- A little bit of mustard
Aged Kimchi Sushi- 1 bowl of sushi rice
- 2 sheets of aged kimchi
Buckwheat Noodle Maki Sushi- 1 serving of buckwheat noodles
- 1.5 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 sheets of dried seaweed for kimbap
- 1 bowl of sushi rice
- 2 sheets of aged kimchi
Buckwheat Noodle Maki Sushi- 1 serving of buckwheat noodles
- 1.5 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 sheets of dried seaweed for kimbap
Cooking Instructions
Step 1
Prepare 3 bowls of freshly cooked, warm rice. Using well-cooked rice grains is key to making delicious sushi.
Step 2
Transfer the cooked rice to a large bowl and let it cool slightly until the steam dissipates. If the rice is too hot, it can become mushy.
Step 3
In a small bowl, combine the rice vinegar (0.5 cup, measured using a soju cup), sugar (1 Tbsp), and salt (0.5 Tbsp). Stir well until the sugar and salt are completely dissolved to create a flavorful sushi vinegar mixture.
Step 4
Now, let’s prepare the ingredients for the ‘Cucumber Crab Stick Sushi’. Thinly slice the cucumber and julienne the carrot and onion. Shred the imitation crab sticks.
Step 5
Thinly slice the cucumber that will be used to wrap the sushi. Arrange these slices neatly on a bamboo rolling mat. (This step can also be done in conjunction with step 7).
Step 6
Blanch the cocktail shrimp in boiling water until they turn pink. Immediately rinse them under cold water and drain thoroughly. This helps maintain their firm, springy texture.
Step 7
In a bowl, combine the prepared cucumber, onion, carrot, shredded crab sticks, and blanched shrimp. Add mayonnaise (1 Tbsp), lemon juice (1 Tbsp), sugar (0.3 Tbsp), and salt (1 pinch). Gently mix everything together until well combined. Taste and adjust seasoning as needed.
Step 8
Form the sushi rice into bite-sized portions (or a size comfortable for your hand) and shape them into oval mounds. Place a cucumber slice over each mound of rice and gently press to wrap the rice with the cucumber. Ensure the cucumber adheres well to the rice.
Step 9
Top the cucumber-wrapped sushi with the cucumber crab stick salad and shrimp mixture prepared in step 6. Arrange them attractively for a beautiful presentation. The colorful vegetables and shrimp make it look even more appetizing.
Step 10
Let’s make the ‘Aged Kimchi Sushi’. Lightly rinse 2 sheets of well-fermented kimchi under running water to remove excess spiciness and seasoning. Squeeze out as much water as possible. Cut the kimchi into long strips and lay them flat so the rice can be rolled evenly.
Step 11
Place a portion of sushi rice onto the flattened kimchi strips. Carefully roll the kimchi around the rice, similar to making kimbap, ensuring it’s rolled tightly. Be gentle to avoid tearing the kimchi.
Step 12
Slice the rolled kimchi sushi into bite-sized pieces, just like kimbap. This completes the spicy and tangy aged kimchi sushi, whose flavor pairs wonderfully with the rice to stimulate your appetite.
Step 13
We will now make the ‘Buckwheat Noodle Maki Sushi’. Boil the buckwheat noodles in water according to package instructions. Drain them thoroughly and rinse under cold water to remove excess starch and improve texture. Maintaining the chewy texture of buckwheat noodles is important.
Step 14
To the drained buckwheat noodles, add soy sauce (1.5 Tbsp) and sesame oil (1 Tbsp). Gently toss the noodles to coat them evenly with the seasoning, preventing them from clumping. The savory aroma of soy sauce and sesame oil is very appealing.
Step 15
Spread a thin layer of sushi rice over a sheet of dried seaweed (for kimbap). Place the seasoned buckwheat noodles lengthwise on top of the rice. Roll it up tightly like kimbap, then slice into bite-sized pieces. This creates the buckwheat noodle maki sushi.
Step 16
Prepare for the ‘Pork Collar Sushi’. Season 120g of pork collar with 1 pinch of salt and 1 pinch of black pepper. This step helps to remove any gamey smell and enhances the meat’s flavor.
Step 17
Place the seasoned pork collar in an air fryer and cook at 180°C (350°F) for about 20 minutes. Flipping it halfway through ensures even cooking. (Adjust cooking time if using a pan or oven).
Step 18
Slice the well-cooked pork collar into bite-sized pieces. Shape the sushi rice into portions and top each with a piece of the cooked pork collar. For an extra kick, add a small dab of mustard if desired, which adds a deeper flavor profile. All four types of assorted sushi are now complete!
