Seafood Platter
The seafood platter is a very healthy dish to serve. Its Japanese food and easy to make at home. Seafood platter contains all the seafood items which are very healthy and nutritious and full of proteins. you can make seafood platter at dinners. This recipe for seafood platter will help you to make the tastiest seafood. This recipe for seafood platter is highly recommended by all the chefs, especially in winter season. You can have all the fresh seafood items in winters, so this recipe is a must try in this season.
| Recommended By Chef |
| Tips About Recipe |
22217 Views
1 Comments
For sushi rolls:
1 cup rice
1.4 cup rice vinegar
1 tablespoon sugar
1/2 cup crab meat boiled or steamed fish meat[any of choice]
1/4 cup mayonnaise
8 sheets of nori or seaweed
2 cucumbers
2 avocados peeled.sliced length wise
For salmon salad
2 cups cooked sliced thin salmon fillets
1.2 cup mayonnaise
1 cucumber
Shrimps 6 boiled
2 lemon
How to make Seafood Platter
METHOD:
Wash the rice place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
Mix the rice vinegar and sugar in a bowl , and stir the mixture into the cooked rice until well mixed.
Mix the crab meat or fish meat with mayonnaise set aside.
To roll the sushi, cover cutting board t with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. wet fingers, then place a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet.
Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of crab /fish mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a long roll about 1 1/2 inch in diameter. Wrap it in the plastic wrap and gently squeeze to compact it tightly.
Cut each roll into 1 inch pieces with a very sharp knife dipped in water.Remove plastic wrap.
Take the salmon and shrimps and lightly add mayonnaise to give a taste and squeeze some lemon juice on shrimp and salmon..
Now take a tray the shape of a boat or fish and start arranging by placing California rolls, shrimp, salmon pieces and
cucumber and you may add boiled eggs or salad of choice with avocado blended with a little salt.
An excellent Japanese, healthy meal is ready.
Posted By:
Maryam, Lahore