Categories: Asian
Ingredients
- Vegetable oil, for frying
- 12 gyoza wrappers, halved
- 1 lb. sushi-grade tuna, cut into 1/4-inch cubes
- 1/4 cup soy sauce
- 2 tbsp fresh lemon juice
- 2 tbsp mirin
- 2 1/2 tsp sambal oelek
- 1 1/2 tsp toasted sesame oil
- 1 1/2 tsp grated fresh ginger
- 2 scallions, sliced
- Togarashi (Japanese spice blend)
Directions
-
In a skillet, heat 1/2 inch of oil over medium-high until shimmering. In batches, fry gyoza wrappers until crispy and browned, about 2 minutes per batch; season. In bowl, toss next 7 ingredients; season. Spoon onto gyoza wrappers. Top with scallions and togarashi.