Next up, Guy served Crispy Tuna Tots with a poke seaweed salad. I'll be honest: the name sounded obnoxious to me, and as I saw the globs of tuna atop these massive fried sushi-rice balls, I shuddered with uneasiness. However, I was surprised by how clean, simple, and appetizing the dish actually tasted. The sushi tuna salad dressed in sesame oil combined with the briny seaweed and the crisp rice tot — I could go on and on. The contrasting textures and balanced Japanese flavors made this plate easy to finish.
Photo: Anna Monette Roberts