Food My Muse

Sushi Rice
7 Rinse your rice until clear. Cook the rice in a rice cooker according to instructions, but add a kombu strip and pinch of salt. In a small bowl, mix the sugar and rice vinegar well and then stir that into the cooked rice.
0 Line a sheet pan with plastic wrap. Spoon the rice into it and spread it evenly. Cover the top in plastic wrap and press down with your hands to pack it in. Place another sheet pan on top to weigh it down and refrigerate for 20-30 minutes.
Eel Sauce
1 Add your soy sauce, sugar and rice vinegar to a saucepan and simmer until it coats the back of a spoon, about 5-7 minutes after it starts simmering. Cool immediately in the fridge or an ice bath. You can also make this ahead of time, and let it cool.
Spicy Mayo
2 In a large bowl, mix together the Japanese mayo, sriracha, sesame oil, soy sauce, and sugar. Set aside a couple tablespoons in a ramekin to serve on the board. The rest will be used for the shrimp.
Scallion Soy Sauce
19 In a ramekin, mix together soy sauce, lemon juice, rice vinegar, agave syrup, and scallions.
Prepare Seafood
13 Spicy Shrimp: (Makes 6) Bring a pot of water to a roaring boil. Carefully add your shrimp and cook for 2 to 3 minutes, or until the shrimp are bright pink. Remove the shrimp and place them on a cutting board. Mince them up very small and add into the bowl of spicy mayo. Mix well and adjust for taste.
4 Salmon Nigiri: (Makes 9) Slice your sushi-grade salmon into 9 thin pieces that will fit nicely on each rice bite (see video). 
14 Bluefin Tuna Nigiri: (Makes 9) Slice your sushi-grade bluefin tuna into 9 thin pieces that will fit nicely on each rice bite (see video).
Sushi Board
3 Remove the top sheet pan and plastic wrap from the rice. Place a piece of parchment paper on top of the rice, then set a cutting board over it. Flip the pan so that the rice is now on top of the cutting board. Peel the other plastic wrap layer off the rice to remove the sheet pan.
16 Carefully lift the parchment paper and rice, and move it to the platter you will be serving it on. Top one section of the rice with spicy shrimp, and for the other two sections, arrange the salmon and bluefin tuna slices evenly in neat rows. The spicy shrimp will make about 6 bites, while the salmon and bluefin make about 9. See the video if you need it.
5 With a knife, cut the whole thing into bite-size pieces.
6 Top each bite of the spicy shrimp with Fresno peppers. The salmon with chives, avocado, and serrano. For the bluefin tuna, drizzle some eel sauce on top.
17 Serve immediately with ramekins of spicy mayo, eel sauce, scallion soy sauce, sesame seeds, and nori slices. Enjoy!