California Avocado Sashimi Board

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California Avocado Sashimi Board

Total Time: 25 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 630
Total Fat 22g
Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 70mg
Sodium 1620mg
Total Carbs 77g
Dietary Fiber 10g
Total Sugars 1g
Protein 33g
Potassium 1124mg

Vitamin A 341 mcg; Vitamin C 7 mg; Calcium 31 mg; Iron 4 mg; Vitamin D 9 mcg; Folate 137 mcg; Omega 3 Fatty Acid 0.69 g

% Daily Value*: Vitamin A 40%; Vitamin C 8%; Calcium 2%; Iron 20 %; Vitamin D 45%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Treat your guests to an epic spread of fresh, sushi-grade fish and all the fixings. This is a great meal to serve guests because it doesn’t really require much cooking at all! To balance the fish, this board includes Japanese pickles (cucumbers, daikon, and ginger), ikura (salmon roe), crunchy snacks senbei (rice crackers) and tempura nori for some added texture, and, of course, California Avocado.

Start cooking

Serves: 6

Whipped California Avocado Spread 1 ripe, Fresh California Avocado, seeded, peeled and halved 1 Tbsp. Japanese-style mayonnaise 1/4 tsp. salt 1 1/2 Tbsp. rice wine vinegar California Avocado Sashimi Board with Wipped California Avocado Spread 1 ripe, Fresh California Avocado, seeded, peeled and cut into thick slices 8 oz. sushi-grade salmon, thinly sliced 8 oz. sushi-grade tuna, thinly sliced 8 oz. sushi-grade yellowtail, thinly sliced 2 cups cooked sushi rice 1/2 cup sunomono (japanese pickled cucumbers), store-bought, pre-sliced 1/2 cup takuan (Japanese pickled radish), store-bought 1/4 Japanese pickled ginger, store-bought 1/4 cup ikura(salmon roe), optional 5 oz. rice crackers 5 oz. tempura-fried seaweed 5 oz. senbei 2 (1-oz.) packages nori

Whipped California Avocado Spread

  1. In a food processor, combine all ingredients and blend until very smooth and airy.
  2. Transfer to a shallow bowl and flatten out ingredients into an even layer.
  3. Serve immediately or cover with plastic wrap (pressing into the spread) and chill in the fridge until ready to serve.

California Avocado Sashimi Board

  1. Place a bowl of Whipped California Avocado Spread on the board.
  2. Fan out the sliced fish and avocado around the board.
  3. Place the rice, cucumber, daikon, ginger and ikura (optional) in separate bowls and arrange on the board to your liking.
  4. Fill in any open spaces on the board with remaining ingredients.

Variations: For those who prefer cooked fish, you can add tamago, a Japanese style omelet that can be bought at Asian and Japanese grocery stores or boiled and peeled shrimp to the board as well. 

Serving Suggestion: Serve cold and immediately to ensure the fish stays fresh, with nori and rice on the side.

Beverage Pairing: Serve with your favorite spicy cocktails or teas.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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