Sushi Plate

For the Ura Maki with fries (for 12 pieces)

Cut Surimi stick in half lengthwise. Cut cucumber in half lengthwise, scrape out seeds and cut into 0.5 cm (approximately 1/5 inch) thick pins.

Peel avocado pieces, cut lengthwise into strips and sprinkle with lemon juice immediately.

Wrap each sushi rolling mat with plastic wrap and place a nori sheet on top with smooth side out. Spread half of sushi rice on nori sheet, press slightly and turn gently so that the rice is on the side.

On the bottom third of nori sheet brush half of mayonnaise, place half of Surimi stick, cucumber sticks and avocado strips on mayonnaise and roll sushi around filling using the rolling mat. Follow the same procedure with remaining ingredients to form a second roll. Roll both maki roll in roe and cut each into 6 equal pieces.

For the nigiri sushi with salmon, tuna and shrimp (for 6 pieces)

For sushi rice into 18 rectangular shapes each about 6 cm (approximately 2 inches) long.

Cook shrimp in a pot of salt water for 2-3 minutes, drain and let cool, then slice in half lengthwise but do not cut all the way through, unfold, brush with 1/3 wasabi paste and place on 6 rice rolls. 

Cut tuna into 6 uniform slices, sprinkle on one side with 1/3 of wasabi paste and put on 6 rice rolls.

Cut salmon into 6 uniform slices, sprinkle one side with remaining wasabi paste and place on remaining rice portions.