3 ounces ahi tuna, minced
6 tablespoons Ghost Pepper Sauce, plus more for drizzling, recipe follows
1 teaspoon mayonnaise
3 ounces lump crabmeat
1/3 teaspoon habanero powder, plus more for sprinkling
2 habanero peppers, sliced
2 pieces 21/25 shrimp tempura (you can find at any Asian market), deep-fried
7 ounces Sushi Rice, recipe follows
1 sheet seaweed paper (nori)
1 teaspoon sesame seeds
Micro cilantro, for garnish
1 teaspoon pop rock candy, for garnish
5 habanero peppers, cut into small pieces
2 ghost chile peppers, cut into small pieces
4 tablespoons hot sauce, such as Frank's
3 tablespoons hot sauce, such as Tabasco
3 tablespoons Sriracha chili sauce
2 tablespoons Korean chili paste
2 tablespoons sambal olek chili sauce
2 teaspoons chili powder
1 teaspoon ichimi (Japanese chili powder)
1 teaspoon lemon pepper seasoning
1 teaspoon lime juice
1 teaspoon spicy sesame oil
1 teaspoon fried shallots
1 cup rice vinegar
7 teaspoons sugar
1 teaspoon salt
1 cup sushi rice
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