This is an interesting alternative to sashimi and sushis, consisting of raw fish, sesame, avocado, and other healthy fresh ingredients. Salmon fish is one of my favorite, for its taste, but also because of its omega-3 fatty acid and small bioactive protein molecules content. It can be serve either as an appetizer or as a main course meal, and the presentation is super versatile. The picture above is just an example of what I did, but of course it can be presented in many many other ways (in martini glasses or shot glasses, inside diced cucumber, et cetera).
For the seasoning, I personally like to go minimalist to still be able to distinguish the subtle flavors of the fish. But then again, there is so many different ways that fish tartare can be seasoned.
For the Sesame-Avocado and Kale Spring Rolls, I was craving avocado and found an excuse to include it in something. Mixed with toasted sesame, it makes it really crusty and delicious. Kale and Avocado are probably on top of my “feel good food” or “Food-Medicine” list, for having millions of health benefits.
- 1/2 pound fresh salmon fillet, diced (sushi-grade)
- 2 teaspoons scallions, finely minced
- 1 teaspoons tamari sauce
- 1 teaspoons mirin
- 1/2 teaspoon sesame oil
- 1 avocado, diced
- juice from one fresh lime
- pink himalayan salt, to taste
- english cucumber, sliced
- rucola salade
- fresh chives or scallions, finely minced<c/ode>
- wasabi powder
As an appetizer: you can diced cucumber, scoop out a part so you can spoon some of your tartare in, or simply serve it in shoot glass or martini glasses. Alternative if serving it inside diced cucumber is to sprinkle a bit of wasabi to the tartare to add a bit of a spicy flavor, so the cucumber pieces are not masking the taste.
As a main course, you can use a small bowl to shape it so it stays together in a nice round shape when you transfer it to a plate. Sprinkle some chives on top to garnish. You can also serve it with some rucola salade on the side and top it with extra avocado pieces.
Sesame-Avocado and Kale Spring Rolls
Notes: Gluten-Free, Lactose-Free
Serving: 4 spring rolls
- 1/3 head kale
- Juice from 1/2 lime
- 1 tablespoons honey
- 1 ripe avocados
- 4-6 tablespoons sesame seeds (black, white, or combo)
- 1 tablespoon sesame oil
- 4 Spring Roll Wrappers
- 4-6 tablespoons cilantro
- Tamari, to serve
- Shred kale and toss with juice from lime and honey, taste kale and add more honey if extra sweetness is desired. Set aside.
- Heat oil over medium-high heat in a skillet and toast the sesame seeds until golden (3-4 minutes depending on heat.)
- Slice avocado in half, remove pit, and carefully scoop out the whole avocado. Slice into ½” slices and pat in toasted sesame seeds so that slice is covered, repeat with remaining avocados.
- Set up your spring roll rolling station with the hot water bath, kale mixture, avocados, cilantro, and a place to roll/cut each spring roll.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.)
- Place rice paper on a cutting board and load with kale, avocados with toasted sesame, and a sprinkle of cilantro. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- You can serve it with some Tamari, or with the same seasoning used for the tartare.