INGREDIENTS
150 g
sashimi grade tuna
1 tsp
sesame oil
1 tbsp
sriracha
2 tbsp
mirin
2 tbsp
spring onions
2 tbsp
panko
1 tsp
chili flakes
2 tbsp
fish sauce
2
juice of lemon
2 tbsp
sugar
1/3 cup
water
1
carrot
1 serving
seaweed
1 serving
mint sprigs
1/3 cup
quinoa
1 serving
spring roll wrappers