(“Sushi Grade Nachos” is another one of three recipes from the first episode of Kitchen Table Gaming, published earlier this week, here on Fetchland.)
I am pretty lucky to have an insane Japanese supermarket near my house that not only carries Japanese produce but also has a pretty ridiculous selection of cheap, fresh seafood that they will slice up for you into perfect pieces of sashimi. I have gotten a whole tray of otoro (fatty) tuna there for less than one piece of otoro sashimi at high end restaurants in New York.
I have no idea what led to the creation of these individually plated nachos but it certainly started with me finding a piece of whole wasabi root in the produce section. Somehow I decided that this should be paired with otoro and blue corn and sesame tortilla chips.
Sushi Grade Nachos
2 ripe avocados
1 bunch scallions, chopped
4 tablespoons freshly grated wasabi root (you can use prepared wasabi paste to taste if fresh is not available)
1 lime, zested and juiced
10 shiso leaves, minced (can use handful of cilantro if shiso is not available)
20 pieces of sashimi (tuna, salmon… whatever is fresh and good)
20 blue corn tortilla chips
Time to make the nachos
Scoop the avocado into a large bowl and mash with the back of a fork. Add in the zest and juice of the limes, wasabi root, and the minced herbs and continue mashing until almost all the chunks of avocado are gone.
Scoop one tablespoon of wasabi guacamole onto each chip and top with a piece of sashimi.