Nori breaks out of the traditional sushi role in a crisp fried version that blends its unique sea flavors with the ultra-fresh halibut and smooth avocado.
Halibut and Avocado Tartare on Nori Chips
- 2 cups vegetable oil
- 1 Tbs. cornstarch
- 6 full sheets of toasted nori (dried seaweed), approximately 7-1/2 inches x 8-1/4 inches
- Kosher salt
- 1/2 lb. fresh skinless halibut fillet, cut into 1/3-inch dice
- 1 Tbs. Asian sesame oil
- 1/2 Tbs. tamari (wheat-free soy sauce) or soy sauce
- 1 ripe avocado cut into 1/3-inch dice
- Toasted white or black sesame seeds for sprinkling
- Put the vegetable oil in a 2- to 3-quart saucepan and heat the oil over medium-high heat until a deep-fat/candy thermometer clipped to the side of the saucepan registers 350°F. Line a baking sheet with paper towels.
- Mix the cornstarch with 2 Tbs. of cold water until it is dissolved. Lightly brush one long half of a nori sheet with the cornstarch-water mixture. Fold it in half lengthwise, pressing so the two sides adhere. Position the nori sheet so that one long edge is facing you. Using a ruler and a small paring knife, mark the bottom long edge of the nori at 2-1/2-inch intervals. Working from left to right, mark the top edge of the nori once at 1-1/4-inch, and then at the subsequent 2-1/2-inch intervals. These marks will fall halfway between the bottom edge marks. Using a large knife, make diagonal cuts from the bottom to the top and then top to bottom across the length of the nori to make five 2-1/2-inch triangles (discard the half triangles at the ends). Repeat with the remaining nori sheets.
- Fry 2 to 3 nori triangles at a time in the hot oil until they become crisp, about 20 seconds (they will shrink slightly). Drain on paper towels and sprinkle with salt.
- Gently stir the halibut with the sesame oil, tamari, and 1/2 tsp. salt in a medium bowl. Fold in the avocado. Adjust the seasoning, if necessary.
- Dollop 1 Tbs. of the fish mixture on each nori triangle and garnish with sesame seeds. Serve immediately.