Omakase Sushi Platter

The Omakase Sushi Platter is a refined expression of Japanese culinary artistry, offering a chef-curated selection of exquisite nigiri. Designed for advanced home chefs or culinary presentation enthusiasts, this spread features an array of premium toppings—from buttery toro and creamy uni to seared A5 wagyu and delicate white fish—each enhanced with elements like yuzu kosho, wasabi, and micro herbs. The result is an elegant, multisensory dining experience that celebrates texture, flavor, and seasonal freshness.

Why You’ll Love This Recipe

Omakase, meaning “I’ll leave it up to you,” is more than a meal—it’s a curated journey of taste and presentation. This platter allows you to explore a wide variety of fish and toppings while engaging in the meticulous craft of nigiri-making. Each bite is thoughtfully assembled to harmonize umami, citrus, spice, and aroma. Whether used as a guide for ambitious home sushi chefs or as inspiration for hosting an elegant sushi night, this recipe elevates the concept of dining into an art form.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sushi Rice
sushi rice, rinsed
water
rice vinegar
sugar
salt

Nigiri Toppings (examples)
Toro (fatty tuna)
Salmon
Uni (sea urchin)
Hamachi (yellowtail)
Snapper
Ebi (shrimp)
A5 Wagyu (lightly seared)
White fish (tai, hirame)
Mackerel
Sea bass

Garnishes
wasabi
yuzu kosho
citrus gel or pearls
pickled ginger
jalapeño slices
micro herbs (shiso, chive blossom, or mitsuba)

Directions

Prepare the Sushi Rice:

1. Rinse sushi rice thoroughly until water runs clear.
2. Cook rice according to package instructions or using a rice cooker.
3. In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
4. Once the rice is cooked, transfer it to a wide, non-metallic bowl. Gently fold in the vinegar mixture using a rice paddle while fanning the rice to cool.
5. Cover with a damp cloth and let cool to room temperature.

Slice the Fish:

1. Using a very sharp knife, slice sushi-grade fish into uniform pieces approximately 2 to 2.5 inches long and 1/4 inch thick.
2. Store sliced fish in a chilled container until ready to assemble.

Form the Nigiri:

1. Dip your hands in vinegared water to prevent sticking.
2. Take about 2 tablespoons of seasoned sushi rice and shape it into a compact oval.
3. Dab a small amount of wasabi (if using) on the underside of the fish slice.
4. Press the fish gently over the rice, molding it to adhere without crushing.
5. Add garnish appropriate to the fish, such as yuzu kosho with white fish or a jalapeño slice with salmon.

Assemble & Plate:

1. Arrange nigiri on a large platter or wooden board in a visually balanced pattern.
2. Group similar colors and textures, using garnishes to highlight contrast and elegance.
3. Lightly torch A5 wagyu or scored fatty fish if desired for added aroma and flavor.

Serve Immediately:

1. Accompany with soy sauce, pickled ginger, and wasabi on the side.
2. Enjoy the nigiri in a thoughtful order, progressing from lighter to richer pieces.

Servings and timing

Servings: 6–8 people (approx. 40 pieces)
Prep Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 20 minutes
Calories per piece: Approx. 70–90 kcal

Variations

• Vegetarian Omakase: Substitute fish with tamago, avocado, marinated tofu, or roasted eggplant.
• Spicy Fusion: Add sriracha aioli or crispy chili oil on select nigiri for a modern twist.
• Caviar or Roe Finish: Garnish some nigiri with tobiko, ikura, or sturgeon caviar for a touch of luxury.
• Infused Sushi Rice: Add kombu or a dash of sake to your rice-cooking water for depth of flavor.
• Seasonal Substitutions: Use local, fresh catch like fluke, trout, or scallop depending on availability.

storage/reheating

This dish is best enjoyed fresh and should not be stored or reheated. Sushi-grade fish should always be consumed on the same day it is sliced to maintain quality and safety. Leftover cooked rice can be stored for up to 24 hours in the refrigerator but should not be used for sushi again. If needed, use leftover rice in stir-fries or rice bowls.

FAQs

What is omakase?

Omakase is a Japanese dining style where the chef selects and prepares a multi-course meal based on seasonal ingredients and their creative vision.

How do I source sushi-grade fish?

Look for certified sushi-grade fish at specialty seafood markets or online. Always ask your fishmonger for sashimi-grade recommendations.

Can I use a rice cooker for the sushi rice?

Yes, a rice cooker is ideal for consistent sushi rice preparation.

What is the best order to eat nigiri?

Start with white fish and milder flavors, then progress to richer, fattier cuts like toro or uni. End with cooked items like shrimp or wagyu.

How do I make citrus gel?

Citrus gel can be made by combining fresh citrus juice with agar-agar or gelatin, setting it, and blending until smooth.

Do I need to use all the fish listed?

No, choose 5–7 varieties for a balanced presentation. Flexibility is key based on availability and preference.

Can I make the sushi rice ahead of time?

Prepare rice no more than a few hours in advance. Store at room temperature under a damp towel to preserve texture.

What kind of knife should I use?

A sharp yanagiba or sashimi knife is best. Clean and wet the blade between slices for precision.

Should I use gloves when shaping nigiri?

Traditionally, bare hands are used with frequent dipping in vinegared water for hygiene and control. Gloves can be used if preferred.

Can I substitute lemon for yuzu?

Yes, use lemon or lime zest for a similar citrus brightness if yuzu is unavailable.

Conclusion

The Omakase Sushi Platter is a culinary showcase that combines skill, presentation, and premium ingredients for an unforgettable dining experience. Whether crafting it at home for a special evening or using it as inspiration for refined plating, this assortment of elegant nigiri highlights the true artistry of Japanese cuisine. With a balance of taste, texture, and visual grace, each piece tells a story on the plate—inviting you to savor every detail.

Omakase Sushi Platter

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This Omakase Sushi Platter is a refined, chef-curated experience featuring a luxurious assortment of nigiri—from buttery toro and sweet uni to seared wagyu and crisp white fish—elevated with delicate garnishes like yuzu kosho, citrus gels, and shiso. A multisensory journey for sushi aficionados, perfect for high-end dinner parties or artistic plating inspiration.

• Author: Asma
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: : 6–8 servings (approx. 40 pieces)
• Category: Sushi, Main Course
• Method: Assembly, Raw Preparation
• Cuisine: Japanese

Ingredients

For the Sushi Rice:

• 2 cups sushi rice, rinsed

• 2 cups water

• 1/3 cup rice vinegar

• 2 tbsp sugar

• 1 tsp salt

Nigiri Toppings (Examples):

• Toro (fatty tuna)

• Salmon

• Uni (sea urchin)

• Hamachi (yellowtail)

• Snapper

• Ebi (shrimp)

• A5 Wagyu (seared)

• White fish (tai, hirame)

• Mackerel

• Sea bass

Garnishes:

• Jalapeño slices

• Wasabi

• Yuzu kosho

• Citrus gel or pearls

• Pickled ginger

• Micro herbs or shiso leaves

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Instructions

1. Prepare the Sushi Rice:

• Rinse the rice until the water runs clear. Cook in a rice cooker or pot with 2 cups of water.

• In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.

• Gently fold the vinegar mixture into the cooked rice using a rice paddle. Let cool to room temperature under a damp cloth.

2. Slice the Fish:

• Use a very sharp sushi knife to slice each piece of fish into 2–2.5 inch pieces.

• Keep each type of fish chilled until just before assembly for safety and freshness.

3. Form the Nigiri:

• Wet your hands in vinegared water to prevent sticking.

• Take about 2 tablespoons of rice and shape into a small oval.

• Press a slice of fish on top of the rice, gently molding it to hold shape.

• Apply specific garnishes:

  • Toro with a dab of wasabi

  • Snapper with yuzu kosho

  • Uni with micro herbs

  • Wagyu lightly torched, finished with sea salt or citrus

4. Assemble & Plate:

• Arrange nigiri by color or texture on a long platter or sushi board.

• Create a gradient from lightest (snapper, tai) to richest (wagyu, uni).

• Garnish artfully with shiso, microgreens, and citrus pearls.

5. Serve Immediately:

• Omakase-style nigiri should be served fresh and in sequence.

• Offer soy sauce, pickled ginger, and wasabi on the side.

Notes

• Use only the freshest, sushi-grade seafood.

• Practice fish slicing for consistency and visual appeal.

• Keep rice and fish at ideal temperatures for safety and texture.