Shrimp Sushi Board with Spicy Shrimp & Build-Your-Own Sushi Bites

Name: Shrimp Sushi Board with Spicy Shrimp & Build-Your-Own Sushi Bites
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese-Inspired
Ingredients: 1 lb Wild Oregon Shrimp; ¼ cup Japanese mayo (Kewpie); 1 tbsp sriracha (adjust to taste); 1 tsp soy sauce; 1 tsp sesame oil; ½ tsp honey; 1 tbsp green onions, finely chopped; 1 tsp sesame seeds; Sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (standard ratio: about 2 tbsp rice vinegar, 1½ tbsp sugar, and ½ tsp salt per cup of cooked rice); Seaweed sheets (nori), cut into squares; Cucumber slices (thin rounds or strips); Avocado, sliced; Spicy mayo, for drizzling; Eel sauce, for drizzling; Soy sauce & wasabi

Spicy wild Oregon bay shrimp make this build-your-own sushi board fun and flexible. Seasoned rice, crisp nori, cucumber and avocado let everyone assemble their own bites, with spicy mayo and eel sauce for extra richness.

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Japanese-InspiredAppetizer

Shrimp Sushi Board with Spicy Shrimp & Build-Your-Own Sushi Bites

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

20 minutes

Cook Time

0 minutes

This DIY Shrimp Sushi Board is perfect for an interactive meal or party, featuring spicy shrimp, seaweed sheets, cucumber slices, and more for customizable sushi bites!

Ingredients

1 lb Wild Oregon Shrimp
¼ cup Japanese mayo (Kewpie)
1 tbsp sriracha (adjust to taste)
1 tsp soy sauce
1 tsp sesame oil
½ tsp honey
1 tbsp green onions, finely chopped
1 tsp sesame seeds
Sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (standard ratio: about 2 tbsp rice vinegar, 1½ tbsp sugar, and ½ tsp salt per cup of cooked rice)
Seaweed sheets (nori), cut into squares
Cucumber slices (thin rounds or strips)
Avocado, sliced
Spicy mayo, for drizzling
Eel sauce, for drizzling
Soy sauce & wasabi

Directions

Cook sushi rice according to package instructions, then gently fold in the rice vinegar, sugar, and salt (about 2 tbsp vinegar, 1½ tbsp sugar, and ½ tsp salt per cup of cooked rice) while the rice is still warm. Let cool to room temperature.
In a bowl, mix shrimp, Japanese mayo, sriracha, soy sauce, sesame oil, honey, green onions, and sesame seeds.
Stir well until the shrimp is evenly coated. Adjust spiciness to your liking.
Set aside or chill for 10–15 minutes for flavors to meld.
Arrange seaweed sheets, seasoned sushi rice, and toppings on a serving board with the spicy shrimp mixture in a bowl at the center.
Grab a square of seaweed. Top with a spoonful of sushi rice, spicy shrimp, cucumber, avocado, and any toppings you like. Drizzle with spicy mayo or eel sauce for extra flavor.
Fold or roll into a bite-sized sushi wrap and enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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