LEZLIE STERLING / lsterling@sacbee.com

Superstar chef Guy Fieri fires up a dish at the former Tex Wasabi's restaurant on Arden Way in Sacramento. It has been transformed into a Johnny Garlic's.

Recipe: Sashimi Won Tacos

Published: Tuesday, May. 14, 2013 - 12:00 am | Page 2D
Last Modified: Wednesday, May. 15, 2013 - 11:51 am

Makes 4 tacos

This Guy Fieri recipe remains one of the longtime favorites on Johnny Garlic's menu. It's just so darned cute – and tasty, too. Recipe courtesy Guy Fieri and the Food Network.


1 cup canola oil

4 pot sticker wrappers

2 ounces sashimi-grade ahi tuna, diced small

4 tablespoons mango jicama salsa, recipe follows

2 tablespoons spicy soy sauce, recipe follows

4 tablespoons wasabi cream, recipe follows

3 ounces pea shoots

2 tablespoons eel sauce, recipe follows


In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees. Fold the pot sticker skins to create a taco shape and fry them in the canola oil. Set aside to cool.

In a small bowl, gently toss the tuna, mango jicama salsa and spicy soy sauce. Fill each taco shell with 1/4 of the mixture, and finish with 1-tablespoon drizzle of the wasabi cream.

To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

Mango jicama salsa


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 jalapeño

1/4 teaspoon fine sea salt


In a small bowl, gently stir all ingredients together. Allow the flavors to blend for 20 minutes before serving.

Spicy soy sauce


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


Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.

Wasabi cream


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


Combine all the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

Eel sauce


1/2 cup soy sauce

1/2 cup white sugar

1/2 cup mirin (Japanese sweet wine)


Combine all ingredients in a small saucepan. Over medium heat, cook until reduced to 3/4 cup, stirring often.

(This is a great condiment over noodles or rice. Store remainder in covered jar in refrigerator.)

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