This smoked salmon and smoked tuna sushi tray is proof that homemade sushi can be both easy and delicious. With smoky, savory flavors, perfectly seasoned rice, and fresh accompaniments, every bite feels like a little treat. It comes together beautifully without the fuss of traditional sushi-making, making it perfect for a casual lunch, a light dinner, or an impressive platter to share. Simple to prepare, beautiful to serve, and full of flavor, this is a sushi tray you’ll want to make again and again.
Ingredients
Sushi rice
- 1 cup short grain rice
- 1 cup water
- 2 tbs rice vinegar
- 1 tsp salt
- 2 tsp sugar
For the tray
- 3 oz. Smoked salmon
- 4 oz. Smoked ahi tuna
- 1 cucumber, julienned
- 1 avocado sliced thinly
- 1 sheet seaweed
- Sliced green onions
- Thinly sliced jalapeno
- Eel sauce
- Pickled ginger
- Ferikake
Instructions
How to Make Sushi Rice
- Rinse the rice: Wash the rice under cold running water, gently swirling it with your fingers, until the water runs mostly clear.
- Soak: Place the rinsed rice in a bowl of cold water and let it soak for 20 minutes. Drain well before cooking.
- Cook the rice: Add the rice and measured water to a pot. Cover and cook over low heat until the water is absorbed and the rice is tender. Avoid lifting the lid while it cooks.
- Prepare the seasoning: In a microwave-safe bowl, combine the remaining ingredients and heat briefly until the sugar and salt dissolve. Stir well.
- Season the rice: Once the rice is cooked, gently fluff it with a rice paddle or fork. Gradually pour the seasoning mixture over the rice, folding it in gently to coat the grains without crushing them.
- Let it cool: Allow the rice to cool to room temperature before assembling your sushi tray. Keep it covered with a clean, damp towel to prevent it from drying out.
The secret to delicious sushi rice is a gentle touch—perfectly cooked grains, balanced seasoning, and a little patience while it cools!
How to Assemble the Sushi Tray
- Prepare the tray: Line an 8 × 6 × 2-inch tray with plastic wrap, leaving enough overhang on the sides to help you lift and release the sushi easily once assembled.
- Layer the fish: Arrange the smoked salmon and smoked ahi tuna across the bottom of the tray, keeping them in separate sections or alternating them for a beautiful contrast of color and flavor.
- Add the avocado: Layer the thinly sliced avocado over the fish, arranging it evenly for a creamy texture and a beautiful presentation.
- Sprinkle with furikake: Add a light sprinkle of furikake over the avocado for a savory, umami-rich flavor.
- Add the seaweed: Cut the seaweed sheet into small pieces or thin strips and arrange them evenly over the avocado.
- Layer the cucumber: Spread the julienned cucumber over the seaweed, adding a refreshing crunch to balance the rich, smoky fish and creamy avocado.
- Finish with rice: Gently spread the seasoned sushi rice over the cucumber, pressing it into an even layer without packing it too firmly. Fold the overhanging plastic wrap over the rice and press lightly to help the layers hold together.
- Flip and release: Place a serving plate over the tray and carefully invert it. Lift away the tray and gently peel back the plastic wrap to reveal the beautiful sushi layers.
- Add the finishing touches: Top with thinly sliced jalapeños, sliced green onions, a generous sprinkle of furikake, and a drizzle of eel sauce. Serve with pickled ginger on the side.
- The result is a beautiful, layered sushi tray filled with smoky fish, creamy avocado, crisp cucumber, and delicious savory-sweet toppings. No rolling or complicated techniques required—just layer, flip, and finish for an easy, delicious sushi platter that’s perfect for sharing!