Spicy Tuna Dip Board

WHAT YOU’LL NEED

For the tuna mixture:

• 2 cans of Wild Planet Skipjack

• ⅓ cup or more of japanese mayo

• ¼  cup green onions + more for topping

• 1 ½ tbsp sriracha

• 2 tsp low sodium soy sauce

• 2 tsp eel sauce + more for topping

• 1 tsp sesame oil

• 1 tbsp or more of chili crunch

• Sushi rice

For the sushi rice

• ½ cup of cooked short grain rice

• 1 ½ tsp rice wine vinegar

• ½ tsp sugar

• ¼ tsp kosher salt

Other:

• Wonton Wrappers

• Furikake seasoning

• Sliced cucumber

• Sliced avocado

• Roasted seaweed

• Salt

• Spicy mayo

Directions:

1. Preheat oven to 350°F. Slice wonton wrappers diagonally, spray with avocado oil, and season with salt and furikake. Bake 9 to 10 minutes until golden brown.

2. Warm rice wine vinegar, sugar, and salt in a small pan until sugar dissolves. Pour over cooked rice and mix. Set aside.

3. Add all the tuna mixture ingredients to a bowl. Mix well and adjust seasonings to taste. Chill 30 minutes or serve right away.

4. Spoon tuna into a small bowl, drizzle with spicy mayo and eel sauce, then top with furikake and chives. Arrange on a board with the wonton chips, seaweed, cucumber, and avocado in small bowls.