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辣味金枪鱼脆米饼

煎至酥脆的寿司米饼上铺着辣味金枪鱼塔塔、牛油果和是拉差蛋黄酱。网红餐厅的人气前菜，在家轻松复刻。

SnackJapanese FusionMedium

20 min

Prep

10 min

Cook

30 min

Total

Servings

Medium

Difficulty

Instructions

金枪鱼切成5毫米小丁，轻轻拌入酱油、芝麻油和是拉差辣酱。冷藏备用。

Tip: 务必使用可靠来源的刺身级金枪鱼，因为是生食。

放凉的寿司米拌入米醋。手沾湿后将米饭捏成8个小长方形饼，约5x7厘米、1厘米厚，压紧实。

不粘锅中大火加热植物油，米饼每面煎2-3分钟至外表金黄酥脆。

蛋黄酱和是拉差辣酱混合做成是拉差蛋黄酱。

每个脆米饼上依次放一片牛油果、一勺辣味金枪鱼，淋上是拉差蛋黄酱，撒芝麻和葱花。趁热享用。

Nutrition per Serving

320kcal

Calories

20g

Protein

32g

Carbs

12g

Fat

Fiber

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辣味金枪鱼脆米饼

Ingredients

金枪鱼用

米饼用

是拉差蛋黄酱用

Instructions

Nutrition per Serving

Tags

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