Fancy Sushi Platter for 4 Servings

Instructions:

1. Rinse the Koshihikari rice in cold filtered water repeatedly until the water runs completely clear to remove excess starch.
2. Combine rice and 2.5 cups filtered water in a rice cooker or heavy-bottomed pot. Simmer for 20 minutes until the water is fully absorbed and the rice is translucent.
3. Transfer the hot rice to a wide bowl. In a small cup, mix 3 tbsp Red wine vinegar (Akazu), 1 tbsp Sea salt, and 1 tsp Mirin. Drizzle the mixture over the rice while cutting it with a spatula in a slicing motion.
4. Remove the 200g Sashimi grade Bluefin Tuna and 200g Wild caught King Salmon from the fridge. Let them sit at room temperature for 15 minutes.
5. Using a very sharp knife, cut the tuna against the grain into 1/4 inch thick slices. Aim for a single, long pulling motion rather than a sawing action.
6. Take the 100g Fresh Hokkaido Scallops and slice them in half horizontally to create two thin rounds. Look for a creamy, pearlescent sheen on the inside.
7. Wet your hands with Tezu (a mix of water and a splash of vinegar). Take about 20g of rice and press it into a small oblong shape. Top with a thin smear of freshly grated wasabi and a slice of fish.
8. Quickly pass the 2 sheets Gold grade Nori over an open flame for 3 seconds until it smells nutty and becomes crisp.
9. Arrange the Nigiri and sliced sashimi on a slate or wooden board. Place small dollops of 50g Sustainably sourced Uni on top of the scallops.
10. Use tweezers to place 1 sheet Edible gold leaf fragments onto the tuna. Scatter 0.25 oz Micro shiso leaves and edible cornflowers across the board for a pop of color.