Sushi Board — colorful and easy to share, this is the ultimate Diwali showstopper to make this festive season! With Hot Chili Tofu, Paneer Tikka, crispy rice squares, and a variety of sauces and toppings, it’s the perfect dish to impress your guests with!

WATCH HOW TO MAKE SUSHI BOARD:

We’ll start by making some sauces for our board. These are all totally customizable, but first I made this lemony soy vinaigrette with some soy sauce, maple syrup, lemon juice, hot sauce, and lemon zest for brightness. I also made a spicy mayo which pairs which’ll a lovely richness!

For our fillings, I made a Hot Chili Tofu that was so fiery and a bite-sized Paneer Tikka for an Indian-inspired twist!

For our sushi board, I’m going to serve this with some crispy rice! I’ve gone ahead and mixed sushi rice with salt, sugar, and rice vinegar before setting into a large square. Cut and transfer these to a pan with some oil and pan fry until nice and golden brown.

Now it’s time to assemble our sushi board! The toppings here are truly endless, I’ve added pickled ginger, smashed cucumber salad, furikake, some regular sushi rice, pickled cabbage, avocados, and of course our crispy rice!

This sushi board is so truly perfect if you’re hosting this Diwali! It’s colorful, fun, easy to share, and best for big crowds!

If you like this, please try my other recipes:

• Personal Indian Cheese Boards
• Lasooni Chili Peanuts
• Personal Mexican Boards
• Chinese Bhel Wonton Cups

5 from 1 vote

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Sushi Board

Prep Time

30 mins

Cook Time

40 mins

 

Sushi Board — colorful and easy to share, this is the ultimate Diwali showstopper to make this festive season! With Hot Chili Tofu, Paneer Tikka, crispy rice squares, and a variety of sauces and toppings, it’s the perfect dish to impress your guests with!

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Fusion, Indian, Japanese

Keyword: fusion, party

Custom Category: Dinner, Diwali, Lunch, Main Course

Servings: 10

Calories: 253 kcal

Author: Nidhi Bothra

Ingredients

Hot Chili Tofu:

• 1 tbsp oil , for cooking
• 1/2 block extra firm tofu , approx 12 oz, pressed and cubed
• 1 tsp cornstarch mixed with 1 1/2 tbsp water
• 1 tsp vinegar
• 1 tbsp soy sauce
• 2 tsp honey , or maple syrup
• 1 1/2 tsp sriracha

Paneer Tikka Bites:

• 8 oz paneer , cubed
• 1 tsp ginger garlic green chili paste
• 2 tbsp hung curd or greek yogurt
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp mango powder (amchur)
• 1/2 tsp kasoori methi , crushed
• 1/2 tsp salt
• 1/2 tsp garam masala
• 2 tsp besan (gram or chickpea flour)
• oil , or butter for cooking

Crispy Sushi Rice & Regular Sushi Rice:

• 2 cups sushi rice , washed
• 2 cups water , adjust for short grain rice
• 2 tsp rice vinegar , or regular vinegar
• 1 tsp sugar
• 1/2 tsp salt
• oil , for pan frying

Lemon Soy Vinaigrette:

• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 1/2 tbsp hot sauce
• 1 tsp lemon zest

Spicy Mayo:

• 3 tbsp mayonnaise
• 1 tbsp hot sauce

Smashed Cucumber Salad:

• 1 large cucumber , washed and sliced
• 1 tbsp soy sauce
• 2 tsp sugar
• 2 tsp rice vinegar
• 2 tsp chili oil
• 1 tsp sesame oil

Accompaniments:

• pickled ginger , mix thinly sliced ginger with salt, sugar & vinegar
• pickled cabbage , mix finely chopped cabbage with salt, sugar & vinegar
• pickled onions
• furikake seasoning
• mixed color bell peppers , julienned
• avocados , slices
• carrots , shredded

Instructions

Lemon Soy Vinaigrette:

1. Mix all of your ingredients together until they are well combined.

Spicy Mayo:

1. Mix all of your ingredients together until they are well combined.

Hot Chili Tofu:

1. Heat oil in a pan and add in the tofu. Saute on medium heat for 4-5 minutes until it is nice and golden brown.

2. Mix together all the ingredients for the sauce. Add this to the pan and let cook for 3-4 minutes until it reduces and coats the tofu.

Paneer Tikka Bites:

1. Mix together all of your ingredients, making sure that the paneer is fully coated in the marinade. Then, arrange the paneer on wooden skewers.

2. In a pan, heat oil or butter on medium heat. Cook your skewers on the pan for 4-5 minutes on each side until they are golden brown and crispy.

Crispy Sushi Rice & Regular Sushi Rice:

1. Wash the sushi rice 2-3 times until the water runs clear. You can use any short grained rice of your choice as well.
2. Transfer the rice to a pot with 2 cups of water and let it come up to a boil on medium-high heat. Then, let it cook covered on medium-low heat for 10-15 minutes. Check the rice in between to make sure it’s not sticking to the edges. If you are using any other short grain rice instead of sushi rice then adjust the quantity of water accordingly.
3. Turn off the stove and let the rice sit for 10 minutes. Then, transfer the warm rice to a bowl and mix in the vinegar, salt, and sugar.
4. Divide your rice into 2 parts, one we will leave regular and the other we will use to make crispy rice. Take the crispy rice part and put it into a pan, flattening it into a sheet that is about 1 inch thick.
5. Chill it in the fridge for at least 3-4 hours. Then, cut it into equal-sized sqaured and pan fry it for 7-8 minutes on each side until it is golden brown and crispy.

Smashed Cucumber Salad:

1. Mix your cucumbers with all of your other ingredients until they are well-coated.

Assemble:

1. To put your Sushi Board together, arrange all of your components nicely on a board along with all the accompaniments. Enjoy!

Recipe Video

Nutrition Facts

Sushi Board

Amount Per Serving

Calories 253 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 431mg19%

Potassium 103mg3%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 5g6%

Protein 8g16%

Vitamin A 64IU1%

Vitamin C 3mg4%

Calcium 135mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.