Save to Pinterest Whimsical sushi boats crafted with fresh fish, sushi rice, and crisp vegetables, perfect for a playful appetizer or party platter.
Ingredients
- 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)
Instructions
- 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.
Save to Pinterest Required Tools
Rice cooker or pot with lid. Sharp knife. Bamboo skewers or toothpicks. Rolling mat (optional)
Allergen Information
Contains fish (salmon, tuna) and soy (soy sauce). Some ingredients may contain sesame. Check all labels for gluten if required.
Nutritional Information
Calories: 105. Total Fat: 2.5 g. Carbohydrates: 16 g. Protein: 5 g
Save to Pinterest Recipe FAQs
- → How do I prepare the sushi rice properly?
Rinse the sushi rice under cold water until clear, then cook with water until tender. Once cooked, gently fold in a mixture of rice vinegar, sugar, and salt to season and cool to room temperature.
- → Can I substitute toppings for dietary preferences?
Yes, replace fish with extra avocado, mango, or marinated tofu for a vegetarian option without sacrificing flavor or texture.
- → What is the best way to form the sushi sailboats?
Place a small log of seasoned sushi rice on a half sheet of nori, top with sliced fish and veggies, then roll the nori around the rice, leaving the top open for an appealing boat shape.
- → How are the edible sails created and attached?
Thinly slice daikon radish or carrot and thread each slice onto bamboo skewers or toothpicks, then insert upright into each sushi boat to mimic sails.
- → What garnishes accompany these sushi boats?
They are served with pickled ginger, wasabi, and soy sauce to enhance flavor and provide traditional accents.
- → Is gluten-free soy sauce necessary?
Use gluten-free soy sauce if avoiding gluten to keep the dish safe for sensitive diets while maintaining authentic taste.