Sushi Board

• temps total: 3 hours 40 minutes

Ingrédients

Tip: chill the plate and keep your fish in the fridge up until serving. Once served, enjoy within 1 hr or MAX 2 if it isn’t warm.

Board Ingredients:

Salsa macha salmon.

Spicy tuna.

Yuzu Jalapeño Yellowtail.

Crispy rice (recipe below).

Sushi rice to taste.

Nori wraps.

Avocado slices.

Cucumber slices.

Ikura.

Sushi grade salmon, ahi tuna and yellowtail (sliced sashimi style).

Tamari & lemon.

Salsa macha salmon:

5 oz sushi grade salmon (finely chopped).

1 tbsp japanese mayo.

1 tbsp salsa macha.

1 tsp tamari.

Chopped scallions to taste.

Spicy tuna:

5 oz sushi grade ahi tuna (finely chopped).

2 tsp toasted sesame seeds.

1 ½ tbsp japanese mayo.

1 ½ tbsp sriracha.

1 tsp tamari.

1 tsp sesame oil.

Yuzu Jalapeño Yellowtail:

5 oz yellowtail (finely chopped).

1 small jalapeño (finely chopped).

2 tbsp chopped scallions.

1 tsp mirin or rice vin.

1 ½ tsp tamari.

1 ½ tsp yuzu.

1 tsp sesame oil.

Crispy rice:

1 ½ cup calrose or sushi rice (I cooked mine on a rice cooker, so followed those directions).

2 tbsp rice vinegar.

1/2 tbsp cane sugar.

pinch of salt.

Instructions

Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.

Press into a large mold or a couple smaller ones for about 3/4 inch thickness. Press in real well and let sit in the freezer for 1 hr 30 min-2 hrs.

Cut the rice into small squares.

Fry the rice until golden, about 10 min total. Do not be messing with them.Yields about 18-20 squares.

Are you trying this?