Spicy Tuna over Crispy Rice

As we navigate this pandemic at home, I think we’re all guilty of mentally escaping to past vacations and adventures. For me, these typically revolve around the foods I tasted for the first time and the flavors that still stick with me.

Nobu’s/Matsuhisa crispy rice with spicy tuna, which I tried for the first time with my brother in New York City and enjoyed again in Aspen the following year, is such a game-changing appetizer for a Japanese dining experience. Here’s our version of the favorite:

1/2 pound sushi-grade tuna, minced
2 cups sushi rice
2 tablespoons spicy mayo
1/4 cup scallions, finely diced
1 large avocado
Avocado oil
Cooking spray
Sesame oil, to serve
Soy sauce, to serve

1. Spray a square baking pan with cooking spray. Mold sushi rice into pan and flatten to 1-inch high. Place in freezer while preparing next steps (for up to 20 minutes) to cool rice to keep rice intact.

2. Place minced tuna in a small mixing bowl. Add spicy mayo and scallions to tuna and mix until incorporated. Place in refrigerator.

3. Chop avocado in a separate small bowl and, using a spoon, stir and mash into a smooth consistency.

4. Heat avocado oil in a large skillet on high heat. While preheating, remove rice from freezer and flip pan onto a cutting board. Dip a sharp knife in warm water and cut even 2-inch by 3-inch rectangles.

5. Carefully transfer rice pieces to pan in batches, frying untouched for 2-3 minutes. Use a spatula to flip while keeping shape together. Transfer crispy rice to the paper towel-lined plate and continue with second batch.

6. Remove tuna from fridge. Spread avocado on each piece of crispy rice, followed by a heaping tablespoon of spicy tuna mixture. Carefully drizzle a dot of sesame oil on top of each piece. Serve with soy dipping sauce.

Mediterranean-Inspired Grilled Pizzas

Serves 2-4

2 cups prepared pizza dough (or 2 pieces large naan bread)
Olive oil
2 tablespoons basil pesto
1/2 cup shredded mozzarella
2 tablespoons olive tapenade
1/2 cup jarred roasted artichoke hearts
2 tablespoons jarred roasted red peppers
1 heaping cup arugula
1 ball burrata cheese
1 tablespoon chopped Kalamata olives
Salt + pepper
Fresh rosemary

1. Bring pizza dough to room temperature on a floured surface (you don't want to overwork the dough or it will become tough!). Divide into two balls. Meanwhile, heat grill to 450-500 degrees.

2. Carefully press pizza dough ball from the center to create a flattened disc. Lift dough and rotate to stretch the dough. Repeat with other dough. Brush both sides with olive oil.

3. Place dough directly on grill grates, allowing to cook for 2 minutes covered. Check and, if bubbles begin to appear, flip. Continue to cook and remove once golden on both sides.

4. Place prepared dough (or naan!) on squares of foil. Spread pesto on pizza, followed by shredded mozzarella, artichoke and red pepper. With a spoon, drizzle olive tapenade over top.

5. Return dough to grill, cooking until cheese is just bubbling. Remove from heat and immediately top with arugula, burrata, rosemary, salt, pepper, and a drizzle of olive oil.