Spicy Tuna Sushi Stack with Wonton Crisps

Ingredients

• 12 ounces ahi tuna cut into 1/2 inch pieces
• 1 tablespoon soy sauce I used low sodium
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon red chili Hot Oil, or 1 teas Sriracha sauce
• 2 tablespoons green onions just the greens sliced
• 1 cup rice
• 1 cup water
• 1 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1/2 tablespoon kosher salt
• 1 avocado smashed or diced
• 2 teaspoons lime juice
• 1 pinch sea salt
• 1 pinch red pepper flakes or cayenne pepper
• 1 mango diced into 1/4 -1/2 inch pieces
• 1/4 teaspoon cayenne pepper
• 3 tablespoons diced red onion
• 1 tablespoon cilantro diced
• 1 tablespoon lime juice
• 1 pinch sea salt
• 1/2 cup mayo
• 2 teaspoons Sriracha
• 2 teaspoons sweet chile sauce
• 1 pinch sea salt
• 3 tablespoons soy sauce
• 1/2 inch squirt 1 inch, from tube of prepared Wasabi, about 1/2 to 1 tsp
• 2 tablespoons toasted sesame seeds
• 1 sheet nori cut into small strips or Wakame, dried seaweed
• sliced green onions
• 1 package wontons
• 1/4 oil for frying

Nutrition

• Calories : 450 calories
• Carbohydrate : 41 grams
• Cholesterol : 45 milligrams
• Fat : 22 grams
• Fiber : 6 grams
• Protein : 25 grams
• SaturatedFat : 3 grams
• Sodium : 2350 milligrams
• Sugar : 14 grams