Directions

To Make Spicy Tuna Sliders

1. Using a sharp knife, mince the raw tuna. Add into a medium-sized mixing bowl.

2. Add into the bowl the mayonnaise, hot sauce, and ½ cup of the minced chives. Mix well and refrigerate.

3. Follow the directions on your sushi rice package to make the sushi rice. Once cooked, place into a bowl and chill until it’s cool enough to manipulate with your hands.

4. Once the rice is cool enough, it’s time to form your buns. You’ll want to keep your hands as wet as possible since the rice, once cooked, will stick to your hands and fingers. Water helps to minimize sticking. You’ll want to form two kinds of patties: 1) The Bottom Bun—about 2 inches in diameter and flat; and 2) The Top Bun—also about 2 inches in diameter but slightly rounded on top like a regular slider bun. Form equal numbers of top and bottom buns and set aside.

5. Fill a medium skillet with oil, about ½-inch deep, and heat over high heat. Once the oil is hot, add your rice top and bottom buns into the skillet carefully (we did two at a time). Fry each side until golden brown, about two minutes, flipping carefully so as to ensure the buns don’t crumble apart. Carefully remove the fried rice buns from the heat.

6. To form your sliders, place your bottom buns on your serving plate. Top each bun with a few cucumber rounds, a healthy dollop of spicy tuna, and lettuce. Add your top bun and garnish with the remaining chives to serve!

To Make Salmon Sliders

1. Add about 2 tablespoons of oil into a medium-sized skillet over medium/medium-high heat. Add in your tomato slices and a dash of pepper (start with about ½ teaspoon and add more to taste), stirring occasionally. Once the tomatoes start to break down and get mushy, add in your garlic and pan sauté for another 2–3 minutes, stirring often. Remove from heat and set aside.

2. In a small mixing bowl, combine the mayonnaise, wasabi, rice wine vinegar, lime juice, soy sauce, and 2 tablespoons of minced chives. Whisk together until fully emulsified, adding more mayonnaise if you prefer a thicker consistency. Set aside.

3. Follow the directions on your sushi rice package to make the sushi rice. Once cooked, place into a bowl and chill until it’s cool enough to manipulate with your hands.

4. Once the rice is cool enough, it’s time to form your buns. You’ll want to keep your hands as wet as possible since the rice, once cooked, will stick to your hands and fingers. Water helps to minimize sticking. You’ll want to form two kinds of patties: 1) The Bottom Bun—about 2 inches in diameter and flat; and 2) The Top Bun—also about 2 inches in diameter but slightly rounded on top like a regular slider bun. Form equal numbers of top and bottom buns and set aside.

5. Fill a medium skillet with oil, about ½ inch deep, and heat over high heat. Once the oil is hot, add your rice top and bottom buns into the skillet carefully (we did two at a time). Fry each side until golden brown, about two minutes, flipping carefully so as to ensure the buns don’t crumble apart. Carefully remove the fried rice buns from the heat and set aside.

6. To form your sliders, spread your wasabi mayonnaise mixture both on top of your bottom bun and on the underside of your top bun. On top of the bottom bun stack your salmon (1–3 slices of salmon per slider, depending on how much salmon you have), your lettuce, and the sautéed garlicky tomatoes. Add the top bun and garnish with chives to serve!