If you think the only food on offer in Austin, Texas is barbecue and tacos, Brooklyn Decker wants to let you in on a little secret. The star of CBS’s new Friends With Better Lives told PEOPLE about Uchiko, her regular sushi spot that she adores so much, she and husband Andy Roddick typically go there two or three times a week when they’re in town. “It’s more than a crush, it’s a scary obsession, I love it so much,” she says in the exclusive video below. Decker raved about chef Tyson Cole’s imaginative Japanese farmhouse cooking style: He mixes high quality fish with locally sourced ingredients like goat cheese and kale. “It’s a really cool hybrid of new American and rustic farm food and sushi. It sounds crazy, sushi in Texas, but it’s unbelievable,” she says. If you can’t get to Austin anytime soon, you can still rock the farmhouse sushi trend right in your kitchen. We snagged the recipe for the Yokai Berry, one of Decker’s favorite dishes.

It’s a satisfying mix of kale, pear, salmon sushi and a dressing made with yuzu (a citrusy Japanese dressing) and green tea oil. Cole typically fries some of the kale to give it an addictive flavor and texture, but if you’d rather not deal with a pan full of hot oil for a simple dinner, you can either saute it on the stovetop or make oven-baked kale chips. We love that Decker isn’t the type to try and keep her favorite local spot a secret: In fact, at the end of our chat she pretty much ordered us to go there. “I’m telling you, go to Uchiko, it’s unbelievable, you will thank me later,” she says. 3 ½ cups Yuzu vinegar or juice (or orange juice) 1 oz. hon dashi (or one fish stock bouillon cube, such as Knorr) ¼ cup red quinoa 2 cups simple syrup 1 tbsp. vegetable oil 1 cup kale, washed and with stems removed, divided into two equal portions 2 oz. sashimi-grade salmon, diced into cubes ½ cup Asian (or regular) pear, diced into cubes

1 cup dry green tea leaves 2 cups soybean oil 2 cups plus 1 tbsp. extra virgin olive oil 1½ tsp. garlic, minced 1. In a medium bowl, whisk yuzu vinegar, hon dashi and sugar until combined to make yuzu dashi. 2. Put water in a small saucepan and bring to a boil. Add quinoa and cook until it is soft, about 12 to 15 minutes. 3. Drain quinoa and mix in simple syrup. Simmer mixture for about 30 minutes and strain and rinse. 4. Heat vegetable oil in a saute pan and saute quinoa for about five minutes, until golden and crisp. 5. Warm soybean oil over low heat in a saucepan (do not allow it to smoke or bubble). 6. Add green tea to warmed oil and transfer mixture to a quart-size container (such as a Pyrex dish). Allow mixture to steep for one hour before adding one cup of olive oil to mixture. 7. Heat 1 tbsp. of olive oil in a saute pan and saute one portion of kale for about seven minutes, until it’s tender but still crisp. (Alternatively, you may make kale chips by tossing kale with olive oil and baking on a cookie sheet covered with aluminium foil at 350F for about 15 minutes, until edges are slightly browned.)

8. Blanch the other portion of kale by adding it to boiling water for two minutes and transferring it to a bowl of ice water. Pat dry with paper towels. 9. Toss salmon-pear mixture with green tea oil, garlic and yuzu dashi. (Set aside unused portions of oil and yuzu dashi.) Then toss the blanched kale with the remaining yuzu dashi. 10. Place the salmon-pear mixture on a plate and layer with blanched kale and blueberries. corso di sushi e sashimiDrizzle with extra green tea oil and garnish with sauteed kale or kale chips.sushi making kit sur la tableGREAT REASONS TO SUBSCRIBE TODAY!sushi las condes 24 horas NEW TOPICS & COVERAGEyo sushi takeaway exeter

You have read of premium articles. Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content. 10 of the best dishes from Austin restaurants in 2016 Posted: 12:00 a.m. Thursday, December 22, 2016sushi grade fish south florida I did a lot of eating in 2016. sushi kiev onlineMore than most, I reckon. sushi online amersfoortTaco trailers, handmade pasta, foams, salads, sandwiches, ramen, expensive omakase sushi dinners — I saw and ate, if not all of it, most of it.When I think back on the year of dining for work and pleasure, a few dishes race to the front of my mind.

I wanted to make this list to encapsulate my year in dining. There are dozens, if not hundreds, of other dishes I could add, but I think this collection offers a snapshot of our current scene. And maybe it will give you a few dishes to add to your to-do list for 2017. They are listed here in alphabetical order. A5 wagyu at Kyoten Sushiko (Part of $150 omakase dinner) My favorite sushi meal this year came at this unadorned and unassuming spot in the Mueller development. Chef Otto Phan displays an alchemist’s hand with his multiple rice vinegars and the various curing processes he applies to some of his fish. The results are sublime. But Phan’s skills extend beyond fish. He knows that with an ingredient like the fatty Japanese A5 wagyu, less is more — exceptional beef (and some rice that can stand up to) plus time. The equation is simple, but there is great depth and complexity in the supple beef and a funky glow that would make you believe Phan had smeared the rippled pink and auburn meat with invisible blue cheese.

Appetizing board at June’s All Day ($14) Until we get a proper New York-style deli in this town to give us smoked fish and bagels, a la Russ & Daughters in New York City, this dish will have to do. With its blend of French and classic Americana aesthetic and a menu that bounces from Paris to Mexico to a Jewish grandmother’s kitchen, June’s can leave you dizzy. The influences somehow all find harmony at this restaurant from McGuire Moorman Hospitality, even when Japan finds its way into one of my new favorite brunch dishes. Tobiko and wasabi put sea and sting into the cream cheese used to cool and complement the pepper-edged pastrami smoked salmon. The gloss and crunch of the onion and poppy bialy splits the difference between bagel and English muffin. Cacio e pepe at Emmer and Rye ($16) Bundled wheat on display, brilliant white subway tiles, wooden furniture … the browns and whites of Emmer & Rye aren’t utilized solely for visual appeal; they echo the grains and flour over which chef-owner Kevin Fink and his team obsess at this Rainey Street restaurant.

If you don’t recognize Emmer & Rye as the names of heritage grains, you may not know what durum is, either. But you don’t need a degree in agriculture or gastronomy to appreciate the voluptuous strands of spaghetti made with the heritage grain. Sweet and nutty challerhocker cheese coats the pasta with a creaminess cut by pepper and the subtle bite of fermented tomato water, a touch that reveals the grain-centric kitchen’s equal fascination with preservation. Cheeseburger at Café No Sé ($13) The last couple of years have ushered in a resurgence of hamburger nostalgia. And not the fancy burgers, with truffle aioli and umami-packed ketchup. We’re talking old-school classics. It’s a trend I am more than happy to get behind. Yes, the beef is well sourced, the fluffy buttermilk bun and tangy pickles made in house, and there’s a paprika tingle added to the creamy sauce, but at its heart, the seared burger here is a straight-ahead classic draped in melted layers of American singles that should have their own color in a Crayola box.

Chilled crab salad with canary melon gazpacho at Olamaie ($18) The summer had almost ended by the time I found my dish of the summer. Chef Michael Fojtasek’s refined restaurant, the name of which celebrates several generations of women in the chef’s family, pulls from throughout the South. The cloud of peanut cream that grounds this ethereal dish says “Georgia;” you might find the astringent electric fuchsia beautyberries from here to the Carolinas; and the lump crab is unmistakably from the nearby Gulf. The mildly sweet canary melon gazpacho looks the brightest, but it’s the sweet crab beat that really makes the dish sing. In texture, taste and appearance, it is a quintessential Southern summer dish. Fig leaf ice cream and fig at Dai Due ($7) Can a dish really make you proud of your home state? Yes, yes it can. There’s something about this dessert from executive pastry chef Abby Love that just drops you on a shaded porch in a Texas summer, left to marvel at our natural gifts.

Per the mission of Dai Due, Love elevates the bounty of Texas into dishes that border on the sublime. She does so by respecting the ingredients while also demonstrating great technique without being showy. Complex cajeta, which nods to our neighbor to the south, grabs hold of sliced figs and sticks in slow-motion streaks across an orb of fig leaf ice cream. The accompanying delicate honey tuile glows like a mid-afternoon Texas sun and shatters like candied glass. Late Texas summer in a bowl. Muhammara at Boiler Nine ($9) You can keep your fried calamari. This is what I want in a bar snack, or dinner appetizer for that matter. When I think of Boiler Nine Bar + Grill at the Seaholm development, I think of the wood-fired grill. And it’s not just meat getting the live-fire treatment. The flames roast the red peppers that serve as the base for this earthy dish perfumed with coriander, sweetened with the crunch of candied walnuts, piqued with cumin and dotted with tart dollops of yogurt.

The brittle sesame cracker makes for a nice, toasty scoop, but a dish this robust could stand up to the heartiest of breads. The power of fire and the allure of imported flavors (here the Middle East) are two trends I’d like to see more of in Austin. Poke at Poke-Poke ($13) The poke craze crashed on Austin’s shores this year. Poke-Poke owners Jason McVearry and Trisha Fortuna learned about the raw fish dish while living in Hawaii and then opened one of the first poke shops in Los Angeles before returning to their home state of Texas for a second location. Poke is perfect for our warm climate. The rough-cut sashimi-grade ahi tuna will fill you up without weighing you down. The tuna — tossed with soy sauce, onion, sesame oil and seeds for a salty, nutty, piquant bite — sits atop a base of white or brown rice. Trick the dish out with ingredients like kale, ginger, macadamia nuts, pickled seaweed and chili oil. Shiitake pasta at Barley Swine ($12) One of the signs of a great restaurant: getting you to fall in love with an ingredient you’re not exactly crazy about.

Though almost every other dish on a menu at Barley Swine this fall spoke to me more than the shiitake pasta, I still ordered it. I knew they could make me a believer. Chef Bryce Gilmore and his crew make a mixture of shiitake broth, butter and gelatin and then wrap it like caramels in pasta. The dainty packets explode with a rich flavor that is somehow both deep and bright. It’s like the earth cracking open. The pasta packets arrived on a light bed of soft scrambled eggs spotted with bits of summer squash — another ingredient they’ve long since tricked me into loving. S’mores tartuffo at L’Oca d’Oro ($10) Chef Fiore Tedesco is very serious about his Italian cooking. His kitchen makes its own charcuterie and cheeses and mills its own grains for complex and tasty pastas that don’t rely on an overabundance of sauce. But that doesn’t mean they don’t still like to have a little fun. A coat of gooey toasted marshmallow wraps stacked balls of hazelnut and caramel gelato that sit atop a graham cracker base, the playful dessert stretching precariously to the sky like a dessert Tower of Pisa.