Tuna-Avocado Sushi Burger with Zesty Sunomono Salad, Tempura Flakes, and Wasabi-Ginger Mayo - Sutter Home Family Vineyards
Ingredients: Patties 2 avocados, seeded 2 ½ pounds fresh sushi-grade ahi tuna, ground in a food processor 2 tablespoons soy...
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Cooking tools:
- Food processor
- Grill
- Mixing bowl
- Nonstick fireproof saute pan
- Food thermometer
- Paper towel
- Plate
- Grill rack
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Tongs
- Spatula
- Ladle
- Cover
- Refrigerator
- Stove
- Pastry brush
- Wire mesh strainer
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 crap 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
- 6 sesame seed buns
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