Sushi Tostadas Two Ways

Crispy fried gyoza wrappers layered with sesame avocado, honey lime slaw, and your choice of marinated tuna or spicy shrimp salad—finished with crispy fried shallots, spicy mayo, and a drizzle of eel sauce. A bold bite, Texas-style.

Yield: 6-8 tostadas
Prep Time: 30-40 minutes
Cook Time: 5-10 minutes
Special Equipment: n/a

Ingredients

• 6–8 gyoza wrappers

• Neutral oil for frying

• 1 large ripe avocado

• 1 teaspoon toasted sesame oil

• 1 teaspoon soy sauce

• 1 teaspoon lime juice

• Pinch of salt

• Option 1: Poke-Style Tuna use either ahi or yellowfin tuna

• ½ pound sushi-grade tuna, diced

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 teaspoon rice vinegar or yuzu juice

• ½ teaspoon sriracha or sambal oelek

• 1 tablespoon green onions, finely sliced

• ½ teaspoon sesame seeds

• Option 2: Spicy Shrimp Salad

• 2 pounds cooked shrimp, chopped

• ⅔ cup diced green onions

• ½ cup Kewpie mayonnaise

• 5 tablespoons sriracha

• 3 tablespoons finely diced jalapeño

• 1 tablespoon soy sauce

• 1 tablespoon lime juice

• 1 teaspoon garlic powder

• 2 teaspoons honey optional

• 1 cup toasted panko breadcrumbs

• Topping: crispy fried shallots or Fly By Jing Chengdu Crunch

• Honey Lime Slaw for 12 oz mix

• 12 ounces slaw mix green and purple cabbage + carrot

• ½ cup shelled edamame, steamed

• 2 green onions, sliced

• 1 tablespoon chopped cilantro

• 2 tablespoons honey

• 3 tablespoons lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 1½ to 2 tablespoons neutral oil

• ½ teaspoon kosher salt

• Optional: ½ teaspoon grated ginger or a splash of soy sauce

• Spicy mayo Kewpie mayonnaise mixed with sriracha

• Eel sauce, warmed for drizzling

• Crispy fried shallots

• Optional: pickled red onions, jalapeño slices, or furikake

• Lime wedges, for serving

Directions

1. Fry the Gyoza Wrappers:

   Heat oil to 350°F. Fry each gyoza wrapper for 10–15 seconds per side, or until golden and puffed. Drain on paper towels.

2. Make the Slaw:

   Whisk together all dressing ingredients. Toss with slaw mix, edamame, green onions, and cilantro. Let sit for 15–30 minutes.

3. Mix the Proteins:

   For Tuna: Toss diced tuna with soy sauce, sesame oil, vinegar, sriracha, green onions, and sesame seeds. AFor Shrimp Salad: Mix all ingredients except panko. Fold in toasted panko just before serving.

4. Mash the Avocado:

   In a bowl, combine avocado, sesame oil, soy sauce, lime juice, and salt. Mash until smooth and creamy.

5. Assemble the Tostadas:

   Spread a layer of avocado smear on each crispy gyoza round. Add a scoop of slaw. Top with either the tuna or shrimp salad. Finish with crispy fried shallots, a drizzle of spicy mayo, and eel sauce. Add optional garnishes such as pickled onions, jalapeños, or furikake.

6. Serve Immediately:

   Serve while the base is crisp and toppings are cool and fresh. Include lime wedges on the side.