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“I am so excited to share this recipe!! The cucumber and mango is just enought to sweeten this savory treat!! Very easy to make! Everyone (even people that are hesitant to try raw food) will love this!! Great as a salad or appetizer. This is a smaller serving so if needed, double the batches!! (Freeze tuna for about 30 mins or so just so it is firm enough to make the cutting easier.)”

Ingredients Nutrition

  • 12 lb sashimi grade tuna, diced into small pieces
  • 12 cucumber, diced into small pieces
  • 1 mango, cut into little pieces
  • 2 tablespoons tobiko (optional)
  • about 4 tablespoons of chopped cilantro
  • 12 tablespoon of crushed ginger
  • 1 12 tablespoons sesame oil
  • about 1/2 cup or so of diced macadamia nuts (optional) or sliced almonds (optional)
  • 12 avocado (optional)
  • 2 limes
  • 2 tablespoons soy sauce
  • salt, to desired taste (only a pinch is needed)
  • wonton wrapper, cut diagonally to form triangles
  • 1 teaspoon sesame seeds


  1. Freeze salmon for 30 minutes.
  2. Cut salmon into small pieces.
  3. Squeeze limes onto salmon, then set aside.
  4. Toss mango, cilantro, ginger, together with sesame seed oil. Then add to salmon.
  5. If served immediately, add macadamias or almonds, avocado, and soy sauce. Otherwise, add these ingredients just before serving.
  7. Cut them and deep fry. They fry up quickly so be cautious.
  8. **This is beautiful if shaped onto a ramekin and shaped onto a plate.**.

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