- 8 oz tuna or salmon sushi grade
- 2 tbsp red onion
- 2 tbsp tomato
- 1 tbsp cilantro
- 3 8×8 eggroll wrappers makes 27 chips
- Canola or vegetable oil for frying
- 2 tbsp sriracha
- 1 tbsp Japanese mayonnaise (if using American mayonnaise, add a pinch of msg)
- 2 tsp sesame oil
- 2 tsp pickled ginger brine
- 1 tsp soy sauce
- 1/4 tsp sugar
- Green onion
- Mix together all the sauce ingredients and set it aside.
- Mince the tuna into a paste-like consistency. If your tuna has a lot of sinew, you may need to use a spoon and scrape the tuna off the sinew to separate it.
Note: You can also use salmon. Always use sushi grade fish when preparing for raw consumption.
- Add the tuna to the sauce, along with finely chopped tomato, red onion, and cilantro. Mix well and set in the freezer (so it firms up a little bit and stays cold) while we make the wonton chips.
- Stack the eggroll skins on top of each other and cut them into 9 squares by making 2 vertical and horizontal cuts (like a tic-tac-toe board).
- In batches, fry in oil for 10-15 seconds, flipping over once. They will look like they are slightly under cooked but just trust me- any longer and they will brown too much. Rest on paper towels to absorb any excess oil.
- Plate then top the spicy tuna mix with some chopped green onions, and that’s it!
- You can also add some avocado slices to the side.
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