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Nigiri-Style Sushi Board Recipe

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★★★★★

4.6 from 55 reviews

This Nigiri-Style Sushi Board recipe offers a beautiful and interactive way to enjoy classic sushi flavors at home. Featuring three types of nigiri—spicy shrimp, fresh salmon, and bluefin tuna—this board combines perfectly seasoned sushi rice with flavorful sauces like spicy mayo, eel sauce, and scallion soy sauce. Toppings such as Fresno peppers, chives, avocado, serrano, sesame seeds, and toasted nori add texture and color, making it a delightful presentation for gatherings or a special meal.

Ingredients

Scale

Sushi Rice

  • 2 cups sushi rice
  • 1 kombu strip (optional)
  • 1 pinch salt
  • 3 tbsp rice vinegar
  • 2 tsp sugar

Eel Sauce

  • ¼ cup soy sauce (or tamari)
  • ¼ cup sugar
  • ¼ cup rice vinegar

Spicy Mayo

  • ⅓ cup Japanese mayo
  • 3 tbsp sriracha
  • 1 tsp sesame oil
  • 1 tsp soy sauce or tamari
  • ½ tsp sugar

Scallion Soy Sauce

  • ¼ cup soy sauce
  • ½ large lemon (juice)
  • 1 tbsp rice vinegar
  • 1 tsp agave syrup
  • 2 scallions (sliced)

Seafood and Toppings

  • 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

Instructions

  1. Prepare Sushi Rice: Rinse the sushi rice under cold water repeatedly until the water runs clear to remove excess starch. Cook the rice in a rice cooker with a kombu strip and a pinch of salt for added umami flavor. While the rice cooks, mix 2 teaspoons sugar with 3 tablespoons rice vinegar until dissolved, then gently stir this seasoning into the hot cooked rice.
  2. Chill the Rice: Line a sheet pan with plastic wrap and evenly spread the seasoned sushi rice on it. Cover the top with plastic wrap and press down firmly to compact the rice. Place another sheet pan on top as a weight and refrigerate the rice for 20 to 30 minutes to help it firm up for cutting and shaping.
  3. Make Eel Sauce: Combine ¼ cup soy sauce, ¼ cup sugar, and ¼ cup rice vinegar in a saucepan. Simmer gently, stirring often, until the mixture thickens enough to coat the back of a spoon, approximately 5 to 7 minutes after it starts simmering. Transfer to the fridge or an ice bath immediately to cool.
  4. Prepare Spicy Mayo: In a large bowl, whisk together ⅓ cup Japanese mayo, 3 tablespoons sriracha, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and ½ teaspoon sugar until smooth. Reserve a couple of tablespoons in a ramekin for serving; the remainder will be used for the shrimp.
  5. Make Scallion Soy Sauce: Mix ¼ cup soy sauce, juice of ½ a lemon, 1 tablespoon rice vinegar, 1 teaspoon agave syrup, and 2 sliced scallions in a small ramekin. Set aside for serving.
  6. Cook and Prepare Spicy Shrimp: Bring a pot of water to a rolling boil, then add the jumbo shrimp and cook for 2 to 3 minutes until they turn bright pink and are cooked through. Drain and mince the shrimp finely. Stir the minced shrimp into the prepared spicy mayo mixture and adjust the seasoning to taste.
  7. Slice Fish for Nigiri: Slice sushi-grade salmon and bluefin tuna into 9 thin, uniform slices each that fit snugly atop the rice bites. It helps to watch the referenced video for ideal sizing and technique.
  8. Assemble Sushi Rice Base: Remove the weighted sheet pan and plastic wrap from the chilled rice. Place a piece of parchment paper over the rice, then invert the rice onto a cutting board by flipping the pan so the rice is on top. Peel off the plastic wrap remaining on the rice carefully.
  9. Arrange Sushi on Platter: Transfer the rice carefully (with the parchment) onto your serving platter. Divide the rice into three sections: top one section with spicy shrimp, one with salmon slices, and one with bluefin tuna slices arranged in neat rows. The spicy shrimp portion will create 6 bites, and each fish variety will make 9.
  10. Cut into Bite-Sized Pieces: Using a sharp knife, cut the rice and toppings into individual bite-sized pieces suitable for nigiri sushi.
  11. Add Toppings: Garnish each spicy shrimp bite with sliced Fresno peppers. Top the salmon nigiri with chopped chives, avocado slices, and sliced Serrano peppers. Drizzle eel sauce over the bluefin tuna nigiri pieces.
  12. Serve: Present the nigiri board immediately alongside ramekins containing spicy mayo, eel sauce, scallion soy sauce, sesame seeds, and toasted nori pieces. Encourage guests to customize their bites as they wish and enjoy fresh.

Notes

  • Using a kombu strip when cooking rice is optional but adds a subtle umami depth to the sushi rice.
  • Make sure to rinse the sushi rice thoroughly to avoid a gummy texture.
  • Chilling the rice before shaping helps it hold together when cut.
  • Adjust the amount of sriracha in the spicy mayo according to your preferred spice level.
  • You can prepare the eel sauce and spicy mayo a day ahead to save time.
  • Use sushi-grade fish and fresh seafood for the best flavor and safety.
  • The recipe is best consumed immediately after assembly for optimal freshness.
  • Sharp knives are essential for cleanly slicing the fish and rice without crushing.

Keywords: Nigiri sushi, sushi board, spicy shrimp sushi, salmon nigiri, bluefin tuna nigiri, homemade sushi, Japanese cuisine, sushi rice, spicy mayo, eel sauce

Find it online: https://thefoodrecipe.com/nigiri-style-sushi-board-recipe/