How do I cook sushi rice properly?

Rinse sushi rice under cold water until clear. Boil with water, then simmer covered for 18 minutes. Let stand 10 minutes before seasoning.

What can be used as sails for the sushi boats?

Thin slices of daikon radish or carrot are threaded onto bamboo skewers to serve as sails in these sushi boats.

Yes, fresh salmon, tuna, avocado, and cucumber are common, but you can substitute with other vegetables or proteins to suit dietary preferences.

Arrange on a platter with pickled ginger, wasabi, and soy sauce on the side for dipping and added flavor.

Yes, by using gluten-free soy sauce, the dish remains gluten-free while retaining full flavor.

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

This recipe is a fun and creative way to serve sushi that impresses guests and adds a playful touch to any gathering.

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.

This recipe often brings my family together as we assemble the sushi boats and share laughs during the creative process.

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 these sushi sailboats as a delightful appetizer that combines taste and fun presentation.

→ How do I cook sushi rice properly?: Rinse sushi rice under cold water until clear. Boil with water, then simmer covered for 18 minutes. Let stand 10 minutes before seasoning.
→ What can be used as sails for the sushi boats?: Thin slices of daikon radish or carrot are threaded onto bamboo skewers to serve as sails in these sushi boats.
→ Can I customize the fillings in the sailboats?: Yes, fresh salmon, tuna, avocado, and cucumber are common, but you can substitute with other vegetables or proteins to suit dietary preferences.
→ How should I serve these sushi sailboats?: Arrange on a platter with pickled ginger, wasabi, and soy sauce on the side for dipping and added flavor.
→ Is this dish suitable for gluten-free diets?: Yes, by using gluten-free soy sauce, the dish remains gluten-free while retaining full flavor.