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“Sashimi Won Tacos” are among the menu items available at Guy Fieri’s Johnny Garlic’s on Arden Way. This appetizer can also be made at home.

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  • Sashimi Won Tacos

    Makes 4 tacos

    This Guy Fieri recipe remains one of the longtime favorites on Johnny Garlic’s menu. 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 jalapeno

    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.)

Pre-Super Bowl Fieri feast yields one touchdown for tiny tacos

Published: Wednesday, Jan. 8, 2014 - 11:06 am

Food Network star Guy Fieri — probably Sacramento’s most recognizable former chef — took Associated Press’ J.M. Hirsch and comedian Judy Gold on a four-restaurant, over-the-top pre-Super Bowl munch-a-thon in Manhattan. (Read that story here.) This exercise in excess was pitched as an appetizer to the Big Game (which will be held Feb. 2 in East Rutherford, N.J.), but only proved that too much of anything (and everything, in this case) can lead to morning regrets.

However, the one standout item on Fieri’s marathon munchie menu is a favorite from his California restaurants: Sashimi Won Tacos. Fieri perfected these three-bite gems at his Johnny Garlic’s eateries (including Sacramento) and they can be duplicated (with a little effort) at home.

This recipe (courtesy Fieri and the Food Network) says it makes only four tacos (an appetizer serving for two) — but that’s just the fish portion and final assembly. The recipes for salsa, spicy soy sauce, wasabi cream and eel sauce (which is optional) all make enough to serve a crowd.

For a Super Bowl gathering, fry as many “taco shells” in advance as you have potsticker wrappers. If you can’t get the hang of folding them into taco shapes, fry them flat and call them “sashimi won tostados.” Can’t find potsticker wrappers? Cut eggroll wrappers with a biscuit cutter.

There’s a half ounce — 1 tablespoon — of chopped ahi in each taco; one pound fish should yield at least 32 mini-tacos. Make the sauces ahead, too (Super Bowl morning would be ideal). Alfalfa or bean sprouts can substitute for the pea shoots. Mix the filling just before serving.

The one caveat: The fish must be kept well chilled. Don’t let the assembled tacos sit for hours on a buffet table; serve and eat immediately.

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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