Spiced sashimi tostadas

Spiced sashimi tostadas

Hungry For That
Lauren Bamford

One of my first ever taco truck experiences in the States was at a seafood taco truck in East LA over by Highland Park. It was an old-school type of truck, no Twitter or Facebook, just the same spot day in and day out. I was staying with my good friend Jeff Jank from Stones Throw records. I had driven past this truck many a time between Jeff’s office and his house but never thought to stop. Highland Park a few years ago didn’t really have any spots for breakfast or lunch so I was always struggling to find something local. On one of these ‘hungry in LA with no car’ struggles, I walked on down to the truck and was really pleasantly surprised by the freshness of the seafood tostadas.

Tostadas are crisp-fried tortillas, and can be topped however you like – get creative. I love them; they make you think about what you’re eating a little bit differently. Unlike a soft taco, which I always eat far too quickly, the tostada commands you to take your time, or the whole thing will come crashing down. Whenever we cater for a wedding or a party we always try and get the hosts to go with some tostadas for starters. I like to do a small tostada, which is around 5 cm in diameter but you can easily go for bigger.

You can buy tostada chips from South American food stores. Otherwise, most supermarkets will carry plain, round corn (tortilla) chips, which work well as a substitute.


Quantity Ingredient
40g sesame seeds
1 tablespoon light soy sauce
1/2 teaspoon mirin
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
100g sour cream, (see recipe note)
300g sashimi grade tuna, finely diced
2 radishes, thinly sliced
favourite hot sauce, to taste
12 tostada chips
lime juice, to taste
small handful coriander leaves, finely chopped


  1. Toast the sesame seeds in a dry frying pan over low heat, shaking the pan occasionally, for 1–2 minutes or until lightly browned. Be careful not to burn them. Transfer to a mortar and use a pestle to grind into a rough powder.
  2. In a food processor, pulse the sesame powder, soy sauce, mirin, rice vinegar, sesame oil and sugar until combined. Transfer to a small bowl and stir in the sour cream.
  3. Combine the tuna with the radish and a splash of hot sauce in a bowl.
  4. To assemble, spread each tostada with 1 teaspoon of the sesame sour cream mixture and top with some of the tuna mixture. Squeeze over some lime juice, scatter over the coriander and serve.


  • I like to use a thick organic sour cream.
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