Sushi Board

CITRUSY SPICY MAYO INGREDIENTS (If making)
1 jalapeno, seeds removed and sliced
1 tsp grated ginger
4 smashed garlic cloves
1 tsp oil
1 tsp lemon juice
1/4 cup mayo (Kewpie preferred)
1 tsp Ponzu (can be replaced by soy sauce)
1 tsp Sriracha

Combine the garlic, ginger and jalapeno in a saute pan with oil, and roast over medium heat for approx. 4 minutes until the jalapenos start to brown. Let the veggies cool and transfer contents to a blender. Add the mayo, Ponzu, lemon juice and Sriracha and pulse until all ingredients are smoothly blended.

The majority of this board was ordered from a wonderful sushi restaurant in NYC called Sushi On Jones. It is one of the only places I’ve found that provides high quality fish for a reasonable price. Pictured here: Blue Crab California Maki, King Salmon Maki, Spicy Tuna Maki and the Classic Jones Sashimi Combo.

In addition to the ordered sushi and its’ ginger/wasabi accouterments, I added watermelon radishes, cucumber slices, avocado slices, jalapeno slices, lemon slices, edamame beans tossed with sesame oil and black sesame seeds, THE BEST homemade citrusy spicy mayo and homemade tamago. The tamago and mayo are both very easy and truly delicious! See below for the recipes.

TAMAGO INGREDIENTS (If making)
3 eggs
1 tbsp olive oil
3 tbsp dashi
1 tbsp mirin
1 tbsp soy sauce
2 tsp sugar

Whisk together all ingredients in a bowl, and bring a skillet to medium heat. Coat the skillet with cooking spray or oil, and pour in the whisked ingredients like you are making a thin-layered omelet. Cook over medium heat for approx. 5 minutes until the bottom of your omelet starts to slightly brown. The top of your omelet should still be uncooked. Starting at the end of the skillet closest to you, use two spatulas to tightly roll the omelet into a cylinder shape. Once the omelet is compactly rolled, reduce the heat to low, and cook for 2 more minutes. Use the spatulas to flip the omelet, and cook on low heat for 2 minutes. Let cool and slice into 2 inch squares for serving.