Seared Rare Ahi Tuna, Avocado Vegetable Spring Roll, Sweet Potato Tempura, Ponzu Avocado Emulsion
Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Wonton Wrapper | not in our table | 0 |
| Seed | not in our table | 0 |
| Ponzu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Ahi Tuna
- 4 each 6 oz. pieces Sushi Grade Ahi Tuna, pepper & sesame crusted
- Avocado Spring Roll
- 4 WonTon Wrappers
- 1 Carrot-peeled and julienne
- 1 Zucchini-discard seeds and julienne
- 1 Yellow Squash-discard seeds and julienne
- ¼ head Napa Cabbage-chiffonade
- ¼ bunch Cilantro-chopped
- 1 tsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1 tsp Sesame Seed, toasted
- Salt and Fresh Black Pepper, to taste
- Sweet Potato Tempura
- 4 oz Soy Sauce
- 2 oz Ponzu Lime Juice
- 1 oz Rice Wine Vinegar
- 2 oz Fresh Avocado
- =
Directions
sear rare in vegetable oil, high heat
Avocado Spring Roll
In a stainless-steel bowl, mix all ingredients and season.
Let the mixture marinate for about 10 minutes.
Strain off excess liquid.
Divide into equal portions and roll in wonton wrappers.
Fry them at 325° in a deep fryer or pan fry and place in a 350° oven for 10 minutes
Sweet Potato Tempura
Dip sweet potatoes in tempura mix, and deep fry at 325° until golden brown.
Ponzu Avocado Emulsion
Mix all ingredients in a blender or with a hand mixer.