Sashimi-Style Crunchy Tuna Roll Recipe by Tasty

Ingredients

• 2 ½ tablespoons soy sauce
• ¼ cup mirin
• 1 lemon, zested
• 1 lemon, juiced
• ½ grapefruit, juiced
• ½ orange, juiced
• 1 tablespoon dried bonito flakes
• 2 tablespoons dried kelp
• 4 tablespoons sour cream
• ½ lime, zested
• ½ lime, juiced
• ½ teaspoon garlic, minced
• ½ teaspoon kosher salt
• 2 ½ sticks imitation crab, cut into ¼-inch-wide strips
• 3 tablespoons japanese mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon sesame oil
• 1 teaspoon togarashi
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 teaspoon unsalted butter
• 4 spears asparagus, tops removed
• 2 tablespoons red quinoa, cooked for 5–10 minutes and drained
• ½ lb sashimi grade yellowfin tuna
• 2 tablespoons tobiko
• 2 slices avocado
• sushi mat