Hoshi Boat Royal Recipe

Prepare seasoned rice

If rice is not seasoned: gently fold 0.75 cup sushi vinegar into 4 cups hot cooked sushi rice, fanning to cool. Rice should be slightly sticky and glossy. Cover with damp cloth.

Slice fish for nigiri

Using a very sharp knife, slice the tuna, salmon, and yellowtail into 20 pieces total, about 3/8 inch thick by 2 inches long, slicing on the bias. Keep fish chilled until assembly.

Form nigiri

Wet your hands. Take about 2 tablespoons (roughly 40 g) of rice, form into an oval about 2 inches long, compressing gently so it holds shape. Smear a small dab (about 1/8 tsp) of wasabi on the rice top, then lay a slice of fish over it, pressing lightly to adhere. Repeat to assemble 20 pieces (allocate fish across types as desired).

Serve

Arrange nigiri on platter with pickled ginger and small bowls of soy sauce and wasabi. Keep chilled and serve immediately.

Slice sashimi

With a very sharp knife, cut the tuna, salmon, and yellowtail into clean sashimi slices about 1/4 inch thick and 2–3 inches long. Portion to total 28 slices (e.g., 10 tuna, 10 salmon, 8 yellowtail).

Plate sashimi

Fan slices over a bed of julienned daikon, garnish with shiso leaves if using. Serve with soy sauce and wasabi on the side.

Make spicy tuna mix

Combine 10 oz diced sushi-grade tuna with 2 tbsp mayonnaise and 1–1.5 tsp sriracha (to taste), 0.5 tsp sesame oil and 2 tbsp thinly sliced scallion. Chill briefly.

Assemble rolls

Place a nori sheet shiny-side down on a bamboo mat. Wet hands and spread about 1/2 cup rice evenly over nori leaving a 1/2-inch top border. Sprinkle 2 tbsp tempura flakes over rice (optional inside-out preference). Flip nori so rice faces mat (inside-out) or keep nori outward as desired. Place spicy tuna and a sprinkle of tempura flakes across the near edge. Using the mat, roll firmly into a cylinder.

Finish & slice

Brush roll lightly with water and press to seal. Roll in additional tempura flakes for crispy exterior if desired. Using a sharp wet knife, cut each roll into 6–8 pieces. Repeat for all nori sheets.

Serve

Arrange on platter; garnish with extra scallions and serve with soy sauce and pickled ginger.

Prepare filling

Mix crab with a touch of mayo if using imitation crab. Prepare cucumber julienne and sliced avocado.

Assemble

Place nori on mat, spread ~1/2 cup rice leaving top border. Flip if making inside-out. Lay crab, cucumber, and a few avocado slices along near edge. Roll tightly with the mat.

Top & finish

Slice roll into 6–8 pieces. Drizzle eel sauce (3 tbsp across rolls) and serve immediately.

Prepare shrimp tempura

If shrimp tempura not pre-made: coat shrimp in tempura batter and deep-fry until crisp and golden. Drain on paper towel.

Assemble

Place nori on mat, spread ~1/2 cup rice leaving border. Place two or three shrimp tempura pieces along with mango and avocado slices. Roll tightly with the mat.

Slice & sauce

Cut into 6–8 pieces. Drizzle sweet chili sauce and serve; garnish with extra mango or microgreens if desired.

Prepare interior

Lay nori on mat, spread ~1/2 cup rice (inside-out or traditional), place cucumber and tempura shrimp or eel inside depending on preference (common is shrimp tempura inside). Roll tightly.

Top with avocado & eel

Lay thin avocado slices over the top of the roll to cover the length, overlapping to create 'dragon scales.' Place grilled eel slices or strips along the top or beneath avocado as preferred.

Sauce & finish

Brush with unagi sauce (4 tbsp) and sprinkle toasted sesame seeds. Slice into 6–8 pieces and serve.

Prepare eel

Warm grilled eel briefly in a hot pan or under broiler and glaze with 2 tbsp unagi sauce until sticky and heated through.

Plate

Place glazed eel fillet on platter near rolls, sprinkle with toasted sesame seeds. Arrange rolls around eel for a decorative 'dancing eel' centerpiece.

Prepare filling

Mix spicy crab (kani) with a little mayo and sriracha to taste. Slice jalapeño thinly and remove seeds if preferring milder heat. Cut cream cheese into thin strips.

Assemble

Place nori on mat, spread ~1/2 cup rice leaving top border. Place crab mix, cream cheese strip, and jalapeño slices along near edge. Roll tightly with the mat.

Slice & serve

Cut into 6–8 pieces. Optionally sear the jalapeño-topped roll briefly with a blowtorch for a smoky finish, then serve with soy sauce and extra spicy mayo if desired.

Arrange all sushi items (20 nigiri, 28 sashimi, and the assorted rolls) on a large boat or platter. Group rolls attractively, place the dancing eel centerpiece, and add small bowls of soy sauce, wasabi, and pickled ginger. Keep sashimi chilled and serve immediately. Leftover fish should be refrigerated and consumed within 24 hours.