- Servings:
- 1 slider
- Yield:
- 24 servings
Ingredients
- 24 eachKing’s Hawaiian® Original Slider Bun
- 6 tspSriracha
- 8 eachLeaves red leaf lettuce
- 48 eachThin slices cucumber
- 48 ozAngry Tuna Mix (subrecipe)
- 12 tspSweet soy sauce
- 24 tspTempura Crunch (subrecipe)
- 72 eachFried garlic chips
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
Ingredients
- 8 cSushi grade tuna, raw ½" cubed
- ½ cSoy sauce
- 1 cSriracha Mayonnaise (subrecipe)
- 2 tspSesame seeds, toasted
Make It!
- 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
Ingredients
- 1 cMayonnaise
- ¼ cSriracha
- ¼ tspKosher salt
Make It!
- 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
Ingredients
- ½ cTempura mix
- 1 tbspCrumbs from processed King’s Hawaiian Original Round Bread
- 1 tspTogarashi
Make It!
- 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.
