Sashimi tacos at Haru restaurant in New York
City. Photo courtesy Haru.
Given our love of fusion food, we were delighted to discover these sashimi tacos at Haru restaurant in New York City.
You can make them full size or in miniature for appetizers and hors d’oeuvre. At Haru, the sashimi tacos are available in:
We made delicious tacos with bay scallops and seaweed salad. With a standard taco size, some “salad” helps to fill out the base. If you can’t find seaweed salad, a mix of shredded daikon and carrot is equally delicious; and shredded lettuce always works!
HOW TO MAKE SASHIMI TACOS
1. BUY sushi-quality fish and dice into 1/4″ to 1/2″ cubes.
2. MOISTEN/TOSS with sesame oil, rice vinegar and a bit of wasabi powder. Taste and add soy sauce if the mixture needs a hit of salt.
3. PREPARE and fill taco shells. Here’s how Guy Fieri makes shells from wonton wrappers for his tuna taco recipe.
4. GARNISH as desired.
Check out the different types of sashimi in our Sushi & Sashimi Glossary.
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