Kabuki Firecracker Copycat
This is a Kabuki copycat recipe for their "Firecracker"- a spicy tuna dip with tomatoes, onions, and cilantro, served with wonton chips!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz tuna or salmon (sushi grade)
- 2 tbsp red onion
- 2 tbsp tomato
- 1 tbsp cilantro
- 3 8x8 eggroll wrappers (makes 27 chips)
- canola or vegetable oil (for frying)
- 2 tbsp sriracha
- 1 tbsp Japanese mayo (American mayo is ok too- just add a pinch of msg. )
- 2 tsp sesame oil
- 2 tsp pickled ginger brine
- 1 tsp soy sauce
- 1/4 tsp sugar
- avocado
- green onion
Instructions
- 1
Mix together all the sauce ingredients and set it aside.
- 2
Mince the tuna into a paste-like consistency. If your tuna has a lot of sinew, you may need to use a spoon and scrape the tuna off the sinew to separate it. Note: You can also use salmon which is what I actually prefer. Always use sushi grade fish when preparing for raw consumption.
- 3
Add the tuna to the sauce, along with finely chopped tomato, red onion, and cilantro. Mix well and set in the freezer (so it firms up a little bit and stays cold) while we make the wonton chips.
- 4
Stack the eggroll skins on top of each other and cut them into 9 squares by making 2 vertical and horizontal cuts (like a tic-tac-toe board).
- 5
In batches, fry in oil for 10-15 seconds, flipping over once. They will look like they are slightly under cooked but just trust me- any longer and they will brown too much. Rest on paper towels to absorb any excess oil.
- 6
Plate then top the spicy tuna mix with some chopped green onions, and that's it! You can also add some avocado slices to the side.