Omakase Boat Recipe

Prepare sushi rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is clear. Cook rice in a rice cooker or on stovetop with 2 1/4 cups water. While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp kosher salt until dissolved. When rice is done, transfer to a wooden or wide bowl, gently fold in seasoned vinegar with a rice paddle while fanning to cool to room temperature. Cover with a damp towel to keep moist.

Form nigiri

With wet hands (to prevent sticking), portion rice into 10 oblong mounds about 20–25 g each (roughly 2 tbsp each). Press gently to compact but keep airy. Place a dab (~1/8 tsp) of wasabi on top of each rice mound.

Slice fish for topping

Using a very sharp knife, slice the prepared fish into 10 pieces total for nigiri: from the quantity provided, cut akami tuna, salmon, hamachi, shiromi and eel into 10 slices appropriate for topping (approx. 1/8–1/4 inch thick, 2–3 inches long). For eel, warm briefly if preferred and brush with a small amount of sweet eel sauce if desired. Place a fish slice over each rice mound, pressing lightly to adhere.

Arrange nigiri on chilled platter over crushed ice or a chilled board. Garnish with pickled ginger and serve soy sauce and extra wasabi on the side.

Slice sashimi

Using the remaining sashimi-grade fish, cut 10 clean slices (about 1/4 inch thick, 2–3 inches long) divided roughly evenly among akami tuna, salmon, hamachi and shiromi. For best results, cut at a slight angle in a single smooth stroke to preserve texture.

Arrange sashimi on a chilled platter over crushed ice in groups by fish. Garnish with microgreens or shiso leaves and place lemon wedges at the side. Keep chilled until serving.

Season tuna

Combine diced akami tuna (3 oz) with 0.5 tsp toasted sesame oil, 1 tsp mayonnaise and 0.5 tsp soy sauce. Mix gently and refrigerate briefly while preparing rice and nori.

Prepare roll

Place 1 nori sheet shiny side down on a bamboo rolling mat. Wet hands and spread 1 cup of prepared sushi rice evenly over the nori leaving a 1 inch strip at the far edge. Lightly brush the exposed nori edge with a little water to seal. Lay sliced avocado (half fruit) lengthwise about 1/2 inch from the near edge, then add the seasoned diced tuna in a line.

Roll and cut

Use the mat to roll the nori tightly over the filling, press to form a firm cylinder, then finish sealing. Using a sharp wet knife, cut the roll into 6–8 pieces (depending on preferred size). Wipe the knife between cuts for clean slices.

Arrange roll pieces on the platter alongside nigiri and sashimi. Optionally sprinkle toasted sesame seeds or furikake on top.

Prepare cucumber cups

Peel the cucumber lightly if desired and cut into 1 1/2 inch sections. Using a small melon baller or the tip of a paring knife, scoop out the seeded center to create a shallow cup, leaving a solid base so they hold their shape. Pat dry with a paper towel.

Assemble cups

Place a small dab of light soy sauce into each cucumber cup (about 1/8 tsp), then spoon ikura (salmon roe) into two cucumber cups, dividing 2 oz evenly. Top with a sliver of shiso if using and a pinch of thinly sliced scallion or microgreen.

Chill briefly until serving and arrange on ice near the sashimi for a striking presentation.

On a large chilled serving board or ‘boat’, spread crushed ice to keep items cold. Arrange 10 pieces nigiri, 10 pieces sashimi, the sliced akami tuna avocado roll, and 2 salmon roe cucumber cups attractively. Scatter microgreens, pickled ginger, and lemon wedges. Provide small dishes of soy sauce, extra wasabi and a bowl for used ginger.

Sprinkle toasted sesame seeds and a light dusting of furikake over roll pieces as desired. Serve immediately.