Tuna-Avocado Sushi Burger with Zesty Sunomono Salad, Tempura Flakes, and Wasabi-Ginger Mayo - Sutter Home Family Vineyards

Ingredients

• 2 avocados, seeded
• 2 ½ pounds fresh sushi-grade ahi tuna, ground in a food processor
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon rice wine vinegar
• 2 teaspoons finely grated fresh ginger
• 2 tablespoons chopped fresh chives
• 2 teaspoons coarsely ground black pepper
• 1 cup mayonnaise
• ¼ cup prepared wasabi
• 2 teaspoons freshly grated ginger
• 1 English cucumber, large, peeled
• 1 teaspoon salt
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon hot pepper sauce
• 3 (6 ounce) cans lump crab meat
• Vegetable oil, for deep frying (enough to fill large sauté pan halfway)
• 2 cups tempura batter mix
• Ice cold water, at least 2 cups, will not use it all
• Vegetable oil, for brushing on the grill rack