• Fresh Oysters: The star ingredient, offering a unique oceanic flavor and a soft, buttery texture.
• Vinegared Sushi Rice: Short-grain rice mixed with rice vinegar provides the essential base for sushi, balancing the flavors of the fish and fillings.
• Seafood (e.g., tuna, salmon, shrimp): Fresh, high-quality seafood is crucial for sushi, adding flavor and texture while complementing the rice.
• Seaweed (Nori): Used to wrap sushi rolls, it adds umami and helps hold the ingredients together.
• Vegetables (e.g., cucumber, avocado): These add freshness and crunch, enhancing the overall flavor profile of sushi.
• Soy Sauce: A dipping sauce that adds saltiness and umami to both oysters and sushi.
• Wasabi and Pickled Ginger: Common accompaniments that provide heat and a refreshing contrast to the rich flavors of seafood.

For Oysters:

1. Select Fresh Oysters: Purchase oysters from a reputable seafood market, ensuring they are alive and tightly closed.
2. Prepare for Serving: Rinse the oysters under cold water to remove any grit. Use a shucking knife to carefully open them, retaining the liquid inside.
3. Plate and Garnish: Arrange the oysters on a bed of crushed ice. Serve with lemon wedges, mignonette sauce (a mix of vinegar, shallots, and pepper), and hot sauce.

For Sushi:

1. Prepare Sushi Rice: Rinse 2 cups of short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions, usually using a rice cooker or stovetop method. Once cooked, let it cool slightly and then mix in 1/3 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt.
2. Prepare Fillings: Slice fresh seafood (tuna, salmon) and vegetables (cucumber, avocado) into thin strips.
3. Assemble Sushi: Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top, place seafood and vegetables in a line across the center of the rice, using the mat, roll the sushi away from you, applying gentle pressure to keep it tight, slice the roll into bite-sized pieces using a sharp knife.
4. Serve: Arrange oysters and sushi on a platter. Serve with soy sauce, wasabi, and pickled ginger.