1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons rice wine vinegar
1 1/2 tablespoons Japanese mayonnaise
1 tablespoon sriracha
1/2 teaspoon grated ginger
Juice of 1 lime
3 tablespoons tobiko (flying fish roe)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1 avocado, cut into 1/2-inch cubes
1 mango, cut into 1/2-inch dice
1 cup cubed English cucumber (1/2-inch cubes)
2 Thai red chiles
1 tablespoon rice wine
1/2 teaspoon sesame oil
Salt and pepper
Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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