# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings & Toppings
06 - 3.5 oz fresh sushi-grade salmon, thinly sliced
07 - 3.5 oz fresh sushi-grade tuna, thinly sliced
08 - 1/2 avocado, thinly sliced
09 - 1/2 cucumber, seeded and thinly sliced
10 - 4 sheets nori (seaweed), halved
11 - 2 tbsp black sesame seeds
→ Garnishes & Sail Materials
12 - 8 thin slices daikon radish or carrot (for sails)
13 - 8 small bamboo skewers or toothpicks
14 - 1 tbsp pickled ginger
15 - 1 tbsp wasabi
16 - 2 tbsp soy sauce (gluten-free if preferred)
# Directions:
01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into cooked rice. Allow to cool to room temperature.
03 - Place a half-sheet of nori shiny side down. With wet hands, shape approximately 2 tablespoons of rice into a small log and place lengthwise on the nori.
04 - Top each rice log with slices of salmon, tuna, avocado, and cucumber as desired. Sprinkle with black sesame seeds.
05 - Carefully roll the nori around the rice and fillings, leaving the top open to resemble a boat shape.
06 - Thread a daikon or carrot slice onto a bamboo skewer or toothpick and insert upright into each sushi boat to create sails.
07 - Arrange sushi sailboats on a serving platter. Garnish with pickled ginger and serve alongside wasabi and soy sauce.
