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Spicy Tuna Strangewiches

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A Recipe by Tastemade
  • GINGER WASABI MAYO:
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. wasabi
  • 2 tsp. fresh ginger
  • SPICY TUNA:
  • 1 lb. sushi-grade ahi tuna, cubed
  • 1/4 cup minced green onions
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. Sriracha sauce
  • 2 tsp. minced serrano chile
  • RICE CAKES:
  • 3 cups cooked sushi rice
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. sugar
  • Black and white sesame seeds
  • Peanut oil for frying
  • 1 seedless cucumber, sliced into 1/4-inch thick rounds
  • 1 bunch shiso leaves, (optional)
  • 1 avocado, pitted, peeled and sliced thin
  • Sriracha sauce
  • Sesame seeds
  • Sliced serrano chilie
  • Soy sauce

Nutritional information

 

Amount per serving

  • 1 For Ginger Wasabi Mayo, combine all ingredient in bowl. Cover and refrigerate.
  • 2 For Spicy Tuna, combine all ingredients in bowl. Cover and refrigerate.
  • 3 For Rice Cakes, season cooked rice with rice vinegar and sugar. Line a small cookie sheet with waxed paper and spread rice into 1/2-inch thick layer. Cut out rounds with a 3-inch cutter. (Rice can be remolded if you didn't quite get 6) Place rice rounds on a waxed paper-lined cookie sheet. Sprinkle with black and white sesame seeds and freeze at least 1 hour.
  • 4 Preheat oil in a deep Dutch oven to 350°. Carefully fry rice cakes until golden brown.
  • 5 Shingle cucumber slices over each rice cake and top with shiso leaves and sliced avocado. Top with a hefty scoop of Spicy Tuna, a dollop of Ginger Wasabi Mayo, a squeeze of Sriracha, a sprinkling of sesame seeds and one thinly sliced round of Serrano. Serve with soy sauce for dipping.