For the Crunch Wrap

Lay the four sheets of nori into a foursquare.

Attach the edges using a brush and water, laying the seams together and making them stick.

Once all sides are attached, it is optional, but cut the corners to create a large circle, you can also leave it whole.

Place the rice in the center of the nori, wet your hands (gloves are optional) begin pressing and pushing the rice out towards the edges until it has spread at least one inch from the edges and about 1/4” thick.

Flip the nori sheet over.

Begin layering the ingredients in the center of the nori sheet side starting with the cucumbers, tuna, sesame seeds, add soy sauce and mayo, ginger, seaweed salad, more mayo, then place the Doritos on top with the points towards the center in an octagon.

Add avocado, furikake and togarashi. Begin pulling up the sides of the nori, folding the edges in and pressing down, working in a circle, like wrapping a Christmas present.

Once all sides are covered, press gently and transfer to the ground up Flamin’ Hot Cheetos crumbs.

Cover the entire rice side with crumb, flip over and keep covering every inch.

Transfer to a cutting board and slice in half to reveal a glorious spicy poke crunch wrap.

For the Sushi Rice

Prepare sushi rice per directions on the package or using a rice cooker, rinse the rice in the rice cooker insert. Drain most of the liquid, add 1 ¼ cup of water. Cook using preferred setting. Once rice is cooked, fluff using a rice paddle, transfer to a bowl and add the rice vinegar, mirin and additional water if rice is too dry. Mix well, cover and set aside until ready to use.

For the Flamin’ Hot Cheetos Ahi Tuna

Crush Flamin’ Hot Cheetos in a food processor to fine crumb or breadcrumb size. Transfer to bowl or plate. Brush the tuna block with ponzu or soy sauce. Transfer to the Flamin’ Hot Cheetos crumbs and press gently, coating all sides in crumbs. Set aside.

Heat oil in a pan using spray, heat on medium/high. When oil is glistening and pan is hot, transfer tuna to the pan. Cook on each side for about 2 mins or until Cheetos are toasted. Remove from heat and transfer to the cutting board.

Slice tuna to desired thickness or about ¼-1/2” slices. Reserve until ready to use.

For the Sriracha Mayo

Add all ingredients into a bowl, whisk to combine, transfer to a squeeze bottle until ready to use