I think I found my home away from home at Harbor Fish Market just a short walk from our apartment and absolutely brimming with locally-caught seafood and other treats!
After spotting bluefin tuna, I knew I had to make Christine Gallary’s Crispy Rice with Avocado and Tuna Tartar – crispy rice is one of Alex’s favorite dishes to get at a restaurant so I save this recipe months ago knowing I needed to try it at home! And it was actually so much easier than I was anticipating.
The base is just cooked sushi rice, cornstarch and salt that’s formed into patties and pan fried until golden brown on each side. These are topped with sushi grade raw tuna, avocado, and scallions all tossed with soy sauce, sesame oil and seeds, honey and shimichi togarashi.
It’s the perfect marriage of textures and flavors and may be my go-to appetizers for every dinner party we have from here on out. But let’s be honest, I’m almost certain Alex will request these as a weekly treat —they’re that ridiculously good!
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Honey
Pricey Ingredients: —
Hard-to-find: sashimi-grade tuna
Recipe on theKitchn.com
