bigeye tuna on top of rice tempura, topped with serrano, sriracha, togarashi & ponzu sauce (2 pcs)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice and let it cool.

Prepare Sushi Rice

In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; lumps are okay.

Prepare Tempura

Heat vegetable oil in a deep frying pan over medium heat. Once hot, take a small amount of sushi rice (about 2-3 tablespoons) and form it into a small patty. Dip each patty into the tempura batter and carefully drop it into the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry Tempura Rice

Slice the bigeye tuna into thin pieces. Slice the serrano pepper into thin rings.

Prepare Tuna and Toppings

Place a fried tempura rice patty on a plate. Arrange 2-3 slices of bigeye tuna on top. Garnish with serrano pepper rings. Drizzle with sriracha, sprinkle with togarashi, and finish with ponzu sauce.

Assemble Cherry Bombs

Bigeye tuna (sushi grade)

Sushi rice

Rice vinegar

Sugar

Salt

Tempura batter mix

Water (for tempura batter)

Serrano pepper

Sriracha sauce

Togarashi

Ponzu sauce

Vegetable oil (for frying)

Cherry bomb

Make Cherry Bomb Recipe in just 45m. bigeye tuna on top of rice tempura, topped with serrano, sriracha, togarashi & ponzu sauce (2 pcs)

Cherry Bomb Recipe

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