Hoshi Boat Deluxe Recipe

Prepare sushi rice

If not already prepared, rinse 2 cups sushi rice until water runs clear, cook according to package (yields ~4 cups cooked). While hot, fold in 1/2 cup rice vinegar seasoning (combine rice vinegar, 2 tbs sugar, 1 tsp salt warmed to dissolve). Fan rice and allow to reach room temperature. Keep covered with damp cloth.

Slice fish

Using a very sharp knife, slice salmon, tuna, and yellowtail into thin 3-inch by 1-inch by 1/8-inch slices suitable for nigiri. For 16 nigiri, plan approximately 2 oz of each fish total (adjust so you have ~16 slices). Keep fish chilled until assembly.

Form nigiri

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons (approx. 1/4 cup) of sushi rice and form an oblong rice ball (bite-sized). Smear a small dab of wasabi onto the rice, or on the fish if preferred. Lay a slice of fish over each rice ball and press gently to adhere. For cooked ebi nigiri: butterfly shrimp, warm slightly if desired, place over rice with wasabi.

Plate and serve

Arrange 16 nigiri on the platter. Serve with pickled ginger, wasabi, and soy sauce on the side.

Slice sashimi

Chill the fish slightly for firmer slicing. Slice salmon, tuna, and yellowtail into 24 total sashimi slices (about 8–9 slices of each fish depending on thickness), each roughly 2.5–3 inches long and 1/8-inch thick. Use a single, clean pull cut for smooth edges.

Arrange and garnish

Place shredded daikon on the serving area, fan slices of each fish attractively over the daikon. Garnish with shiso leaves and lemon wedges. Keep chilled and serve immediately with soy sauce and wasabi on the side.

Prepare filling

Mix diced sashimi-grade tuna with 2 tbs spicy mayo and 2 tbs of the crispy tempura flakes (reserve remaining flakes for topping). Set aside.

Assemble the roll

Place a bamboo mat on a work surface and cover with plastic wrap. Lay a nori sheet shiny side down. With wet hands, spread about 1 cup prepared sushi rice evenly over the nori leaving a 1/2-inch top edge. Sprinkle a few tempura flakes into the rice layer if you like extra crunch. Flip the nori so rice faces down. On the nori side, line cucumber julienne across the center and top with the spicy tuna mixture. Using the mat, roll tightly to form a cylinder. Press gently to seal.

Finish and serve

Lightly coat the outside with remaining tempura flakes by pressing them onto the roll. Slice into 8 pieces with a wet sharp knife. Arrange on platter and serve with soy sauce and extra spicy mayo if desired.

Assemble

On plastic-wrapped bamboo mat, place nori sheet, spread 1 cup sushi rice over nori leaving top 1/2-inch. Flip so rice faces down. On nori, layer cucumber julienne, imitation crab, and avocado slices lengthwise. Roll tightly and seal.

Top and garnish

Slice roll into 8 pieces. Drizzle eel (unagi) sauce over each piece and sprinkle a pinch of masago. Serve immediately.

Assemble

Spread 1 cup sushi rice on nori leaving 1/2-inch at top. Flip so rice faces down. Lay cucumber and avocado on the nori, then smoked salmon strips and a thin smear of mayonnaise. Roll tightly and seal.

Slice and serve

Slice into 8 pieces. Arrange on platter; garnish with a small extra smear of mayo on top of each piece if desired. Serve with soy sauce.

Prepare tempura shrimp

If not pre-cooked, coat shrimp in tempura batter and deep-fry until crisp, drain on paper towel. Butterfly the shrimp if possible so two fit in the roll, or use two whole tempura shrimp per roll.

Assemble inside-out roll

Place plastic-wrapped mat on surface. Lay nori sheet on mat, spread 1 cup sushi rice over nori, then flip so rice faces down. Place tempura shrimp and cucumber along center on nori. Roll tightly and seal.

Top with avocado and sauce

Lay thin avocado slices across the top of the roll, overlapping to create a 'dragon' look. Press gently to adhere, then slice into 8 pieces. Drizzle 2 tbs unagi sauce over the roll and sprinkle toasted sesame seeds. Serve immediately.

Arrange all rolls, nigiri, and sashimi attractively on a large platter or boat: 16 nigiri, 24 sashimi slices, and the four rolls (crispy tuna, geisha, alaska, dragon). Place pickled ginger, wasabi and small bowls of soy sauce around the platter. Keep sashimi chilled; serve immediately.