Food Network star Guy Fieri — probably Sacramento’s most recognizable former chef — took Associated Press’ J.M. Hirsch and comedian Judy Gold on a four-restaurant, over-the-top pre-Super Bowl munch-a-thon in Manhattan. (Read that story here.) This exercise in excess was pitched as an appetizer to the Big Game (which will be held Feb. 2 in East Rutherford, N.J.), but only proved that too much of anything (and everything, in this case) can lead to morning regrets.
However, the one standout item on Fieri’s marathon munchie menu is a favorite from his California restaurants: Sashimi Won Tacos. Fieri perfected these three-bite gems at his Johnny Garlic’s eateries (including Sacramento) and they can be duplicated (with a little effort) at home.
This recipe (courtesy Fieri and the Food Network) says it makes only four tacos (an appetizer serving for two) — but that’s just the fish portion and final assembly. The recipes for salsa, spicy soy sauce, wasabi cream and eel sauce (which is optional) all make enough to serve a crowd.
For a Super Bowl gathering, fry as many “taco shells” in advance as you have potsticker wrappers. If you can’t get the hang of folding them into taco shapes, fry them flat and call them “sashimi won tostados.” Can’t find potsticker wrappers? Cut eggroll wrappers with a biscuit cutter.
There’s a half ounce — 1 tablespoon — of chopped ahi in each taco; one pound fish should yield at least 32 mini-tacos. Make the sauces ahead, too (Super Bowl morning would be ideal). Alfalfa or bean sprouts can substitute for the pea shoots. Mix the filling just before serving.
The one caveat: The fish must be kept well chilled. Don’t let the assembled tacos sit for hours on a buffet table; serve and eat immediately.
Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.