It’s incredible how some flavors stay with us! This combination is one of my favorites. The anise flavor of the shiso leaves, the crunchy earthy notes of the toasted buckwheat, the combination of garlic, ginger and sesame: heaven! Make sure to buy sushi grade fish so it’s safe to eat raw.
Shiso Tuna & Toasted Buckwheat Bites
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BY YASMINE IDRISS
Shiso Tuna & Toasted Buckwheat Bites. The anise flavor of the shiso leaves, the crunchy earthy notes of the toasted buckwheat, the combination of garlic, ginger and sesame: heaven! Make sure to buy sushi grade fish so it’s safe to eat raw.
Ingredients
- 4 fresh shiso leaves (@greeneration.ae)
- 150g sashimi-grade tuna or salmon, finely diced (about 10 sashimi slices)
- 2 tbsp toasted buckwheat
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 small piece of fresh ginger, finely grated
- 1 garlic clove, finely grated
- 4 leaves of basil, finely sliced
- 14 gem lettuce leaves (or any baby lettuce)
- Toasted sesame seeds (optional, for garnish)
- Edible flowers of micro greens (optional, for garnish)
For the sauce
- 2 tbsp mayo
- Wasabi from the sashimi boxes (about 1.5 tsp)
- 1 tsp soy sauce
- A squirt of sriracha (to taste)
Method
- 1)
Heat a dry pan over medium heat. Add buckwheat groats and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Set aside to cool.
- 2)
In a bowl, combine the diced fish with sesame oil, soy sauce, lemon juice, basil, toasted buckwheat grated garlic and grated ginger.
- 3)
Mix lightly to coat but don’t overwork. Taste and adjust seasoning if needed.
- 4)
Lay the shiso leaves flat, inside the lettuce leaves.
- 5)
Spread some wasabi sriracha mayo.
- 6)
Spoon a small mound of the dish mix onto each leaf.
- 7)
Sprinkle with toasted sesame and micro greens if desired.
- 8)
Serve immediately as finger food or with chopsticks.