Tuna Poke Stack Recipe
Sushi Rice ~ Wakame ~ Spicy Mayo Sunomono ~ Rice Paper Chips
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Ingredients
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Sushi Rice
Wakame
Spicy Mayo Sunomono
Rice Paper Chips
Tuna
Method
Sushi Rice
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a pot, and cook according to the rice cooker instructions or on medium heat until the water is absorbed.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Let it cool to room temperature.
Wakame
- 3
Soak the Wakame
Place the dried wakame in a bowl and cover it with water. Let it soak for about 10 minutes until it expands. Drain and chop into bite-size pieces.
Spicy Mayo Sunomono
- 4
Prepare the Spicy Mayo
In a bowl, mix mayonnaise and sriracha until well combined. Set aside.
- 5
Make the Sunomono
In another bowl, combine the sliced cucumber, rice vinegar, sugar, and salt. Let it sit for about 5 minutes to marinate. Drain excess liquid, and toss with the spicy mayo.
Rice Paper Chips
- 6
Fry the Rice Paper Chips
Heat oil in a deep pan over medium heat. Once hot, fry each rice paper wrapper one at a time for about 5 seconds, or until it puffs up. Remove and drain on paper towels.
Tuna
- 7
Prepare the Tuna
In a bowl, combine the diced tuna with soy sauce and sesame oil. Mix well and let it marinate for about 5 minutes.