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Ingredients...

Sushi Grade Ahi Tuna

Won Ton Squares (small)

Avocado

Cream Cheese

Wasabi

Soy Sauce

Rice Seasoning

And, a little side salad of finely chopped lettuce, thinly peeled carrots and julienned cucumber with sesame oil. I was feeling light on this one so that is why I just made a simple salad. But, probably a more suited accompaniment would have been some sticky coconut rice.

In a pan with lots of oil (again), I let it get super hot and then I threw my squares in. 3 at a time. No need to cover these guys they fry up in seconds; I burnt the first 3 not realizing how quick they cook. I would say about 6 seconds per side.

I took my sushi and cut it into slices (think flank steak) and marinated it in soy sauce and wasabi and then covered it in Rice Seasoning. If you read this blog then you will know that I have a deep deep love for this Rice Seasoning. And, if you don't read this blog then I will tell you: I am madly in love with Rice Seasoning! It is called Rice Seasoning on the label, the rest is in Japanese. It is kosher salt, sugar, and black sesame seeds. You can get it in the aisle right across from the fish counter at 17th St. Market, it is $2.79 and comes in a glass jar.

Now, it is time to assemble the fabulous fishy finger food. Take a won ton square, smear avocado and cream cheese on it and top with the pink goodness that we call ahi tuna-sushi style. I made sure to pair this dish with an outfit that both could give one another justice.

IF THIS DISH WERE AN OUTFIT

Walter Van Beirendonck