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Sushi Board 🍱 ❤️ Build your own sushi boards to be exact… as 2023 comes to an end, I wanted to share my top 3 of the year and this is for sure my number one!
If you loved this recipe, check out my Sushi Bundt Cake!
Why You’ll Love Sushi Board
Because it is EPIC! In all seriousness, this was so freaking good and a major hit at my last dinner party. A moment of silence for the crispy rice cubes… They are the perfect crispy vehicle to the fish and it is amazing.
How To Prepare Sushi Board
🍚 First, cook your rice. Then, season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.
❄️ Secondly, press into a large mold or a couple smaller ones for about 3/4 inch thickness. Then, press in real well and let sit in the freezer for 1 hour 30 minutes – 2 hours.
🔪 Cut the rice into small squares.
🌟 Then, fry the rice until golden, about 10 minutes total. Do not be messing with them (yields about 18-20 squares).
🍣 Lastly, plate your fish, and all the elements of the board and enjoy!
Substitutions and Variations
- Like any other board, this one is just as versatile. You can play around with the raw fish, and swap for your favorite ones.
- You can do the same thing with everything else on the board, so get creative and use your faves!
- You can adjust the amount of spice (salsa macha, sriracha, jalapeño) to your desired level of heat.
Chef Nadia’s Tip
Chill the plate and keep your fish in the fridge up until serving. Once served, enjoy within 1 hour or MAX 2 if it isn’t warm.
Chef Nadia’s Tips 🔥
- Always use sushi rice for crispy rice.
- Always use sushi grade fish.
Similar Recipes
Common Questions
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
I use Calrose rice by Botan.
You can find sushi rice as Calrose, Japonica, Japanese sushi rice or California sushi rice.
Yes absolutely! Like any other board, this one is just as versatile.
No, as it won’t stick like sushi rice does and it won’t yield the same results.
Sushi Board
Ingredients
- Salmon, sushi grade, ingredients below, sliced sashimi style
- Ahi tuna, sushi grade, ingredients below, sliced sashimi style
- Yellowtail, sushi grade, ingredients below, sliced sashimi style
- Crispy rice, recipe below
- Sushi rice, to taste
- Nori wraps
- Avocado , sliced, to taste
- Cucumber, sliced, to taste
- Ikura, (salmon roe)
- Tamari, or soy sauce
- Lemon
Salsa Macha Salmon
- 5 oz Salmon, sushi grade, finely chopped
- 1 tbsp Japanese mayo
- 1 tbsp Salsa macha , or chili crisp
- 1 tsp Tamari, or soy sauce
- Scallions, chopped, to taste
Spicy Tuna
- 5 oz Ahi tuna, sushi grade, finely chopped
- 2 tsp Sesame seeds, toasted
- 1.5 tbsp Japanese mayo
- 1.5 tbsp Sriracha
- 1 tsp Tamari, or soy sauce
- 1 tsp Sesame oil
Yuzu Jalapeño Yellowtail
- 5 oz Yellowtail, finely chopped
- 1 Jalapeño, small, finely chopped
- 2 tbsp Scallions, chopped
- 1 tsp Mirin , or rice vinegar
- 1.5 tsp Tamari, or soy sauce
- 1.5 tsp Yuzu
- 1 tsp Sesame oil
Crispy Rice
- 1.5 cup Calrose, or any other 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
- First, cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.
- Secondly, press into a large mold or a couple smaller ones for about 3/4 inch thickness. Then, press in real well and let sit in the freezer for 1 hour 30 minutes – 2 hours.
- Cut the rice into small squares.
- Then, fry the rice until golden, about 10 minutes total. Do not be messing with them (yields about 18-20 squares).
- Lastly, plate your fish, and all the elements of the board and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
