Name: Nigiri-Style Sushi Board Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 1 kombu strip (optional); 1 pinch salt; 3 tbsp rice vinegar; 2 tsp sugar; ¼ cup soy sauce (or tamari); ¼ cup sugar; ¼ cup rice vinegar; ⅓ cup Japanese mayo; 3 tbsp sriracha; 1 tsp sesame oil; 1 tsp soy sauce or tamari; ½ tsp sugar; ¼ cup soy sauce; ½ large lemon (juice); 1 tbsp rice vinegar; 1 tsp agave syrup; 2 scallions (sliced); 6-7 jumbo shrimp; Sushi-grade salmon (enough for 9 slices); Sushi-grade bluefin tuna (enough for 9 slices); 1 Fresno pepper (sliced); 1 tbsp chives; 1 Serrano pepper (sliced); 1 avocado (sliced); Sesame seeds (½ black and ½ toasted); Toasted nori pieces

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Introduction

This Nigiri-Style Sushi Board is a vibrant and interactive way to enjoy sushi at home. Featuring spicy shrimp, fresh salmon, and bluefin tuna over perfectly seasoned sushi rice, it’s a feast for both the eyes and the palate. Perfect for sharing and impressing guests with minimal fuss.

The dish shows a square layer of white sushi rice topped with three different layers of fish slices, each laid side by side: red tuna with glossy texture, orange salmon with a smooth finish, and a lighter beige fish layer sprinkled with small red chili slices. The tuna layer is garnished with thin green jalapeño slices, each placed neatly on top, and a light drizzle of sauce adds shine. The salmon layer is sprinkled with small green herbs, while the beige fish layer is topped with small bright red chili pieces. In the background, there is a piece of dark green seaweed and a small glass bowl with sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice
1 kombu strip (optional)

1 pinch salt
3 tbsp rice vinegar

2 tsp sugar
¼ cup soy sauce (or tamari)

¼ cup sugar
¼ cup rice vinegar
⅓ cup Japanese mayo

3 tbsp sriracha
1 tsp sesame oil
1 tsp soy sauce or tamari

½ tsp sugar
2 tbsp chives
¼ cup soy sauce

½ large lemon (juice)
1 tbsp rice vinegar
1 tsp agave syrup

2 scallions (sliced)
6-7 jumbo shrimp
Sushi-grade salmon

Sushi-grade bluefin tuna
1 fresno pepper (sliced)
1 tbsp chives

1 serrano (sliced)
1 avocado (sliced)
Sesame seeds (½ black and ½ toasted)

Toasted nori pieces

Instructions

Step 1: Rinse the sushi rice until the water runs clear. Cook the rice in a rice cooker following the instructions, adding a kombu strip and a pinch of salt while cooking. Combine 2 tsp sugar with 3 tbsp rice vinegar in a small bowl, then stir into the cooked rice.
Step 2: Line a sheet pan with plastic wrap. Spread the cooked rice evenly in the pan, cover with plastic wrap, and press it down firmly. Place another sheet pan on top as a weight and refrigerate for 20-30 minutes.

Step 3: For the eel sauce, combine ¼ cup soy sauce, ¼ cup sugar, and ¼ cup rice vinegar in a saucepan. Simmer until it thickens and coats the back of a spoon, about 5-7 minutes. Cool immediately in the fridge or an ice bath. This can be made ahead.
Step 4: Mix together ⅓ cup Japanese mayo, 3 tbsp sriracha, 1 tsp sesame oil, 1 tsp soy sauce, and ½ tsp sugar in a large bowl. Set aside a couple tablespoons for serving; the rest will be used to mix with the shrimp.
Step 5: Combine ¼ cup soy sauce, juice of ½ lemon, 1 tbsp rice vinegar, 1 tsp agave syrup, and sliced scallions in a ramekin to make the scallion soy sauce.

Step 6: Boil water in a pot. Add 6-7 jumbo shrimp and cook for 2-3 minutes until bright pink. Drain and finely mince the shrimp, then mix them into the spicy mayo. Adjust seasoning to taste.
Step 7: Slice sushi-grade salmon and bluefin tuna into 9 thin pieces each, sized to fit nicely on rice bites.
Step 8: Remove the top sheet pan and plastic wrap from the chilled rice. Place parchment paper on the rice and invert the pan onto a cutting board. Remove the remaining plastic wrap from the rice.

Step 9: Transfer the rice on parchment to your serving platter. Divide into three sections; top one with the spicy shrimp mixture, and arrange the salmon and tuna slices evenly in the other two sections.
Step 10: Using a sharp knife, cut the sushi board into bite-sized pieces. Top spicy shrimp bites with sliced fresno peppers; salmon bites with chives, avocado, and serrano slices; and drizzle eel sauce over the bluefin tuna bites.
Step 11: Serve immediately with ramekins of spicy mayo, eel sauce, scallion soy sauce, sesame seeds, and toasted nori pieces. Enjoy the flavors and the presentation!

Tips & Variations

Use fresh, high-quality sushi-grade fish for the best taste and safety.
Substitute sriracha with another chili sauce if you prefer less heat or a different flavor profile.
For a vegetarian version, use thinly sliced avocado, cucumber, and pickled vegetables instead of seafood.

Prepare eel sauce and spicy mayo a day ahead to save time on serving day.
Toast your own sesame seeds for a nuttier flavor if you have time.

Storage

Store leftover sushi components separately in airtight containers in the refrigerator for up to 24 hours. Rice tends to harden, so it’s best to enjoy the sushi board fresh. If storing made sushi bites, cover tightly and consume within the same day. Reheating is not recommended as it affects texture and flavor.

How to Serve

The image shows a rectangular sushi platter with three rows of square sushi pieces on a sheet of white paper, set on a white plate over a white marbled surface. The top row has light beige blocks topped with small red chili slices and garnished with green herbs, the middle row features bright orange slices of salmon with finely chopped green herbs sprinkled on top, and the bottom row displays deep red tuna pieces each topped with sliced green jalapeño. On the right side of the plate, there are two pieces of dark green seaweed. In the background, three small white bowls hold black and white sesame seeds, sliced green onions in a brown sauce, and a creamy orange dipping sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a specific starch content that helps it stick together properly. Using regular rice may result in less cohesive sushi bites, so sushi rice is recommended for best results.

Is it safe to use raw fish at home?

Use only high-quality sushi-grade fish from trusted suppliers to reduce the risk of foodborne illness. Keep the fish well refrigerated and consume it the same day you prepare the sushi.