# What you'll need:
→ 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, seeds removed, thinly sliced
10 - 4 sheets nori (seaweed), cut in half
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 needed)
# Directions:
01 - Rinse sushi rice under cold water until clear. Combine rice and water in pot, bring to boil, reduce heat, cover and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt until dissolved in a small bowl. Fold gently into cooked rice. Let rice cool to room temperature.
03 - Place half-sheet of nori shiny side down. With wet hands, shape approx 2 tbsp of rice into a small log and place lengthwise on nori.
04 - Top each rice log with slices of salmon, tuna, avocado, and cucumber. Sprinkle black sesame seeds on top.
05 - Roll nori around rice and toppings leaving the top open to resemble a boat.
06 - Thread a daikon or carrot slice onto bamboo skewer or toothpick and insert upright into each sushi boat.
07 - Arrange sushi sailboats on a platter. Garnish with pickled ginger. Serve with wasabi and soy sauce on the side.
