Sushi and Maki Platter

Method

1. Rinse the rice until the water runs clear, then soak briefly and drain.
2. Saute the aromatics and sashimi-grade fish, toasting the spices until fragrant.
3. Add the rice and stock, bring to a boil, then cover and cook on the lowest heat.
4. Rest off the heat ten minutes, fluff with a fork, and serve.