Togarashi Tuna Burgers with Wasabi Avocado Aioli and Namasu - Sutter Home Family Vineyards
Ingredients1 small Japanese cucumber, partially peeled and thinly sliced 2-1/2 teaspoons kosher salt – divided 1/2 cup unseasoned rice vinegar1/4 cup + 1/4 teaspoon suga...
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Ingredients
- 1 small Japanese cucumber, partially peeled and thinly sliced
- 2-1/2 teaspoons kosher salt – divided
- 1/2 cup unseasoned rice vinegar
- 1/4 cup + 1/4 teaspoon sugar – divided
- 3 teaspoons minced fresh ginger – divided
- 1 ripe California Hass avocado
- 1 lemon – divided (2 teaspoons juice and 1 teaspoon zest)
- 1 teaspoon wasabi paste
- 2 pounds boneless, skinless yellowfin tuna, finely chopped
- 1/2 cup panko (Japanese bread crumbs)
- 1 egg, lightly beaten
- 1/3 cup chopped green onion
- 2 teaspoons minced garlic
- 1 generous tablespoon Asian sesame oil
- 1 tablespoon togarashi (Japanese 7-spice seasoning)
- Vegetable oil, for brushing grill rack
- 4 sesame seed rolls, split
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