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Angry Tuna Sushi SliderServings: 1 slider -- Yield: 24 servings Angry Tuna with sweet soy and tempura crunch, served as part of a trio with Seared Salmon Sushi Slider and California Rock n’ Roll Sushi Slider. Buns, Lunch & Dinner, Parties & Catering, Snacks & Shareables, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian® Original Slider Bun 6 tsp Sriracha 8 each Leaves red leaf lettuce 48 each Thin slices cucumber 48 oz Angry Tuna Mix (subrecipe) 12 tsp Sweet soy sauce 24 tsp Tempura Crunch (subrecipe) 72 each Fried garlic chips
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Build It!On bottom bun, spread ¼ teaspoon sriracha. Add 1⁄3 piece of torn lettuce followed by 2 slices cucumber.
Top with 2 ounces Angry Tuna Mix, and garnish with ½ teaspoon sweet soy, 1 teaspoon Tempura Crunch, and 3 garlic chips.
Place top bun on mix and press lightly to bring slider together. Plate with other sliders as desired for service.
Angry Tuna Mix- Servings:
- 2 ounces
- Yield:
- 24 servings
8 c Sushi grade tuna, raw ½" cubed ½ c Soy sauce 1 c Sriracha Mayonnaise (subrecipe) 2 tsp Sesame seeds, toasted - Place cubed tuna into a large mixing bowl. Add soy sauce and mix to combine. Cover bowl and refrigerate for 10 minutes.
- Remove bowl from refrigerator, then add Sriracha Mayonnaise and sesame seeds. Stir gently to coat and combine.
- Transfer to storage containers and hold chilled until service.
Sriracha Mayonnaise- Servings:
- 1 cup, plus extra for dipping as desired
- Yield:
- 1 ¼ cups
1 c Mayonnaise ¼ c Sriracha ¼ tsp Kosher salt - Place all ingredients in a small mixing bowl and whisk until thoroughly combined.
- Transfer to a squeeze bottle and hold chilled until service.
Tempura Crunch- Servings:
- 1 teaspoon
- Yield:
- 24 servings
½ c Tempura mix 1 tbsp Crumbs from processed King’s Hawaiian Original Round Bread 1 tsp Togarashi - Mix tempura batter according to package instructions.
- Add King’s Hawaiian breadcrumbs to mixture and stir to combine.
- Using a fork, drizzle tempura batter into a 350°F fryer, 2 to 3 forkfuls at a time. When tempura bits float, remove from fryer with a fine sieve and place into a savaday.
- Sprinkle tempura crunch with togarashi, and transfer to a storage container for service.
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