Sashimi di Gambero su Impasto di Mais e Semi di Girasole

Sashimi di Gambero su Impasto di Mais e Semi di Girasole is a contemporary Italian dish that reinterprets raw seafood through the lens of gluten-free, grain-forward cooking. The dish typically features thinly sliced raw prawn sashimi served atop a savory, dense base made from cornmeal and sunflower seeds, which provides a nutty, earthy counterpoint to the sweet, delicate shellfish. A great version balances the tender, almost translucent prawn against a warm or toasted seed-and-maize crust, often finished with a light dressing of citrus or extra-virgin olive oil to brighten the flavors.

The dish is notably offered at **i Tigli** in San Bonifacio, Italy, a venue recognized by the food community *Where The Foodies Go* for its innovative, allergy-conscious cuisine. At i Tigli, the kitchen emphasizes gluten-free techniques without sacrificing texture, using the corn-and-sunflower-seed impasto as a sturdy, flavorful platform that echoes the region’s polenta tradition while introducing a modern, seed-forward crunch. Regional variations might incorporate local seeds such as pumpkin or poppy, or swap the prawn for other raw seafood like scallop or amberjack, depending on coastal availability. The dish exemplifies how Italian chefs are reimagining classic antipasti by marrying raw seafood with rustic, plant-based foundations.