Hoshi Boat For 2 Recipe

Prepare sushi rice

If rice is not already cooked, cook 2 cups sushi rice according to package instructions (makes about 3 cups cooked). While still warm, fold in 4 tablespoons sushi vinegar (rice vinegar mixed with 1 tbs sugar and 1/2 tsp salt) using a slicing motion. Fan the rice to cool to near room temperature. Keep covered with a damp cloth.

Form nigiri rice shapes

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons of seasoned rice and form into an oblong bite-sized mound (repeat to make 8). Press gently but firmly—do not compact too hard.

Assemble nigiri

Lightly dab a small amount of wasabi (about 1/8 tsp) onto the underside of each fish slice. Place a slice of fish (approx. 0.5 oz per nigiri slice) over each rice mound, pressing gently so fish adheres. Arrange 8 pieces total using the provided selection of fish (salmon, tuna, yellowtail, white fish).

Serve nigiri on a platter with pickled ginger and soy sauce. Provide extra wasabi at table if desired.

Slice fish for sashimi

Using a very sharp knife, slice sashimi-grade fish against the grain into thin, even slices approximately 1/8–1/4 inch thick and 2 inches long. Aim for 3 pieces of each fish (tuna, salmon, yellowtail, white fish) to total 12 pieces. Wipe the knife clean between different fish to avoid cross-flavoring.

Plate sashimi

Arrange the 12 sashimi slices on a chilled plate over a small bed of shredded daikon radish. Garnish with shiso leaves or microgreens if using. Serve with soy sauce and pickled ginger on the side.

Make spicy tuna filling

In a small bowl, combine 3 oz finely diced sashimi-grade tuna with 1 tsp Sriracha, 1 tsp mayonnaise, 1/4 tsp sesame oil, 1 tbsp finely chopped scallion, and 1/2 tsp toasted sesame seeds. Mix until evenly coated. Taste and adjust heat or mayo to preference.

Prepare roll

Place a bamboo mat on a flat surface and cover with plastic wrap. Lay 1 sheet of nori shiny side down. With wet hands, spread 1 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Sprinkle a few sesame seeds over rice if desired. Flip the nori so rice faces down (optional for inside-out style) or keep rice on inside for traditional roll.

Along the near edge of the nori (on the side closest to you), place a line of the spicy tuna mixture and optional julienned cucumber. Use the mat to lift the edge and roll tightly away from you, sealing the far edge with a little water. Press gently to shape a uniform roll.

Using a very sharp, wet knife, cut the roll into 6–8 pieces. Wipe the knife between cuts for clean slices. Arrange on the plate next to nigiri and sashimi.

Prepare crab and fillings

If using imitation crab, shred 2 oz and mix with 1/2 tsp mayonnaise to bind (optional). Slice 1/2 avocado and julienne 1/4 cup cucumber.

Assemble roll

Cover bamboo mat with plastic wrap. Place 1 sheet nori shiny side down. Spread 1 cup seasoned sushi rice over nori leaving a 1-inch strip at the top edge. Place a line of crab mixture, avocado slices, and cucumber along the near edge.

Roll tightly using the mat, sealing the edge with a little water. Once rolled, place 2 oz thinly sliced fresh salmon on top of the roll (for Alaska-style topping). Wrap the entire roll in plastic and gently press so salmon adheres.

Using a sharp wet knife, slice into 6–8 pieces. Serve alongside the other components with soy sauce and pickled ginger.

Arrange nigiri, sashimi, spicy tuna roll pieces, and Alaska roll pieces on a single platter for the Hoshi Boat presentation. Garnish with remaining daikon, shiso leaves, pickled ginger, and small bowls of soy sauce and wasabi. Serve immediately.

Notes: Keep raw fish refrigerated until just before assembly. Work quickly and use clean utensils. Consume sashimi and raw preparations promptly.