Categories: Asian

Ingredients

• Vegetable oil, for frying
• 12 gyoza wrappers, halved
• 1 lb. sushi-grade tuna, cut into 1/4-inch cubes
• 1/4 cup soy sauce
• 2 tbsp fresh lemon juice
• 2 tbsp mirin
• 2 1/2 tsp sambal oelek
• 1 1/2 tsp toasted sesame oil
• 1 1/2 tsp grated fresh ginger
• 2 scallions, sliced
• Togarashi (Japanese spice blend)

Directions

1. In a skillet, heat 1/2 inch of oil over medium-high until shimmering. In batches, fry gyoza wrappers until crispy and browned, about 2 minutes per batch; season. In bowl, toss next 7 ingredients; season. Spoon onto gyoza wrappers. Top with scallions and togarashi.

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