28 Ingredients
  • 1 cup canola oil
  • 4 pot sticker wrappers
  • 2 ounces sashimi grade ahi tuna, diced
  • 2 ounces Mango Jicama Salsa, recipe follows
  • 1-ounce Sweet Soy Sauce, recipe follows
  • 2 ounces Wasabi Cream, recipe follows
  • 3 ounces pea shoots
  • 1-ounce eel sauce
  • 1 cup mango, peeled and cut into 1/4-inch cubes
  • 1/4 cup jicama, peeled and small diced
  • 1/4 cup (1/4-inch) diced red onion
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon seeded and finely diced jalapeno
  • 1/4 teaspoon fine sea salt
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon wasabi powder
  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • 2 tablespoons wasabi powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt
Nutrition
3954
198% daily value
1 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

528% 343

Saturated

392% 78

Trans

- 1

Monounsaturated

- 176

Polyunsaturated

- 78

Carbs

59% 177

Carbs (net)

- 163

Fiber

54% 14

Sugars

- 74

Sugars, added

- 25

Protein

120% 60

Cholesterol

124% 372

Sodium

674% 16179

Calcium

48% 478

Magnesium

86% 362

Potassium

58% 2742

Iron

66% 12

Zinc

46% 5

Phosphorus

139% 973

Vitamin A

171% 1542

Vitamin C

125% 113

Thiamin (B1)

88% 1

Riboflavin (B2)

120% 2

Niacin (B3)

159% 25

Vitamin B6

121% 2

Folate equivalent (total)

119% 475

Folate (food)

- 326

Folic acid

- 88

Vitamin B12

71% 2

Vitamin D

712% 107

Vitamin E

300% 45

Vitamin K

497% 596

Sugar alcohols

- 0

Water

- 759
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