Traditional Japanese Sushi Platter

1.Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

2.Combine the rinsed rice and 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.

3.In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve completely. Remove from heat and let cool.

4.Transfer the cooked rice to a large wooden or plastic bowl (avoid metal). Gradually fold the vinegar mixture into the rice using a wooden spatula, fanning the rice to cool it quickly and give it a shiny texture. Cover with a damp cloth and let it cool to room temperature.

5.Prepare the fish by slicing the salmon, tuna, and yellowtail into thin, even slices approximately 1/4 inch thick and 2 inches long, suitable for nigiri and sashimi.

6.To form nigiri: Wet your hands with water to prevent sticking. Take about 2 tablespoons of sushi rice and shape it gently into an oval mound.

7.Place a small dab of wasabi on one side of a fish slice, then drape the fish over the rice mound, pressing lightly to adhere.

8.Arrange nigiri pieces neatly on a serving platter.

9.For sashimi: Simply arrange thin slices of fish on the platter, optionally garnished with shiso leaves.

10.If desired, make simple cucumber or avocado maki rolls by placing a nori sheet on a bamboo mat, spreading a thin layer of sushi rice, adding cucumber or avocado slices, and rolling tightly. Slice into bite-sized pieces and add to the platter.

11.Serve the sushi platter with small dishes of soy sauce, wasabi, and pickled ginger on the side.

12.Enjoy immediately for the best freshness and flavor.