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Ana Paula 🌺
Ana Paula 🌺
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Monday 13 April 2026 15:50:19 GMT
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Sushi Board 🫶🏻 build your own sushi boards to be exact… 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. * 1.5 tbsp japanese mayo. * 1.5 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. * 1.5 tsp tamari. * 1.5 tsp yuzu. * 1 tsp sesame oil. Crispy rice: * 1.5 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. Directions: 1. Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar. 2. 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. 3. Cut the rice into small squares. 4. Fry the rice until golden, about 10 min total. Do not be messing with them.Yields about 18-20 squares. #sushiboard #sushi #crispyrice #salmon #spicysalmon #spicytuna #yellowtail #appetizers
Sushi Board 🫶🏻 build your own sushi boards to be exact… 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. * 1.5 tbsp japanese mayo. * 1.5 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. * 1.5 tsp tamari. * 1.5 tsp yuzu. * 1 tsp sesame oil. Crispy rice: * 1.5 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. Directions: 1. Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar. 2. 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. 3. Cut the rice into small squares. 4. Fry the rice until golden, about 10 min total. Do not be messing with them.Yields about 18-20 squares. #sushiboard #sushi #crispyrice #salmon #spicysalmon #spicytuna #yellowtail #appetizers

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