Spicy Tuna Strangewiches

Spicy Tuna Strangewiches

Preparation Time30 mins Cooking Time5 mins Makes 6 servings

A Recipe by Tastemade

Ingredients List
  2. 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  3. 2 Tbsp. wasabi
  4. 2 tsp. fresh ginger
  6. 1 lb. sushi-grade ahi tuna, cubed
  7. 1/4 cup minced green onions
  8. 2 Tbsp. rice vinegar
  9. 1 Tbsp. soy sauce
  10. 1 Tbsp. toasted sesame oil
  11. 1 Tbsp. Sriracha sauce
  12. 2 tsp. minced serrano chile
  14. 3 cups cooked sushi rice
  15. 3 Tbsp. rice vinegar
  16. 3 Tbsp. sugar
  17. Black and white sesame seeds
  18. Peanut oil for frying
  19. 1 seedless cucumber, sliced into 1/4-inch thick rounds
  20. 1 bunch shiso leaves, (optional)
  21. 1 avocado, pitted, peeled and sliced thin
  22. Sriracha sauce
  23. Sesame seeds
  24. Sliced serrano chilie
  25. Soy sauce



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.