Born in Coeur d’Alene to parents from ‘the Bay area’, Chef Travis Whiteside recalls having sushi in his school lunches vs. PB&J or baloney sandwiches. After 20 years of making fine sushi, Chef Travis fulfilled a long-time dream and opened his own sushi truck.
SUSHI NACHOS
» 4 oz tuna
» 1/2 avocado
» 1 oz jalapeno
» 1 oz tomato
» 1 oz cucumber
» 1 tbsp green onions
» 1 tbsp soy sauce
» 1 tsp rice vinegar
» Squeeze of lemon
» ó tsp sesame oil
» ½ tsp sriracha
» 3 sheets of nori (cut into chip shape)
» ½ tsp chili powder (Japanese)
» ó tsp sesame seeds
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Dice up your tuna into sizable chunks. Then dice up avocado and all veggies into desired size. Put veggies and tuna into mixing bowl (you can add avocado at the end to make prettier dish). Add wet ingredients into bowl. Mix and let sit. Cut nori into chip like shapes (don’t cut too small). Deep fry nori chips using a tempura batter. Lightly salt and set aside on paper towel. Add the rest of the ingredients to the mixing bowl and toss well. Scoop tuna poke into a serving bowl or plate leaving room to place nori chips around it.
Photography By Ellie Grey
As Featured In: Summer/Fall 2016