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15 square wonton wrappers (only if making chips for nachos)

Olive oil spray

4 ounces sushi grade tuna, (finely diced often I find this in the freezer section of my grocery store) or up to 8 oz frozen shelled edamame beans (thawed)

2 garlic clove, (minced)

2 teaspoon grated ginger, (or ginger paste)

2 tablespoons mirin

2 tablespoons low sodium soy sauce

1 tablespoon Ponzu sauce

3 tablespoons lemon juice

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar (seasoned or unseasoned work well)

3 whole scallions, (thinly sliced including white parts)

2 tablespoon Honey

1 Jalapeño or Serrano (pick your favorite spice level seeded and thinly sliced)

1 avocado, (diced)

½ tablespoon sesame seeds

Spicy mayo, (for topping)

Seasoned seaweed salad (optional for topping or as a mix in)

Seasoned sushi rice (for rice bowl version)

Spring mix (for salad options)

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This recipe is highly flexible. You can make whatever base you want. The nachos were the original inspiration for this recipe after having a version of this at a restaurant. But it works great for both rice and salad bowls too! Plus if you aren't feeling fish or you can't get sushi grade tuna you can swap the protein for edamame beans. I typically add those in anyway because I love edamame beans, but that makes this an easy vegetarian dish.

1. If adding edamame beans thaw those and fish (still in packaging) in a bowl with cold water should only take a few minutes, strain and pat dry.

2. In a medium bowl add the minced garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame oil, rice vinegar, and the thinly sliced white parts of the scallions. Mix until combined, then add the finely diced tuna and edamame beans, toss to coat. Place in the refrigerator to marinate for 10-15 minutes. I like to prepare the remaining ingredients while the tuna marinates.

   If making wonton chips

3. Preheat the oven to 350° F and spray a thin layer of olive oil on two baking sheets. Slice the wonton wrappers diagonally to create triangles.

4. Arrange the wonton wrappers on the baking sheet in a single layer and bake on the middle rack for 8 minutes. Lightly spray the wonton wonton wrappers with olive oil and place them back in the oven for 4-6 minutes or until golden brown and crispy. You can add a small pinch of salt to the wonton chips after spritzing them if you like.

5. When the wonton chips are finished, add them to a serving plate and top with marinated tuna, sliced jalapeño, diced avocado, sesame seeds, seaweed salad, and the green parts of the sliced scallions. Drizzle with spicy mayo and serve.

If making sushi rice. I use an in instant pot but you can cook your rice how ever you like and add the seasoning to that. Bonus this rice freezes really well making it great for meal prep.

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Instant Pot Sushi Rice

1 cup Sushi Rice

1 ¼ cup Cold Water (for cooking )

2 tablespoon Rice Vinegar (Seasoned )

1 tablespoon Sugar

1 teaspoon Salt

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1. Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear.

2. After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.

3. Pour in cold water for cooking and the well rinsed & drained rice in Instant Pot. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.

4. While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in microwave or in a pan on stovetop, if needed.Note: Do not bring sushi vinegar to a boil. Mix it well and make sure that the sugar and salt get dissolved in the vinegar mixture.Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.

5. That's it your sushi rice is ready to eat!