crunchy inn and out maguro with jalapeno maki
crunchy inn and out maguro with jalapeno maki with water, flour, salt, ice cubes, corn oil, short grain rice, water, konbu, sugar, rice vinegar, salt, nori seaweed, tuna, jalapeno chili
water, flour, salt, ice cubes, corn oil, short grain rice, water, konbu, sugar, rice vinegar, salt, nori seaweed, tuna, jalapeno chili
- 2.0 cup water
 - flour
 - salt
 - ice cubes
 - corn oil
 - 2.5 cup short grain rice
 - 3.0 cup water
 - 2.5 inch konbu
 - 1.0 tablespoon sugar
 - 70.0 milliliter rice vinegar
 - 1.5 teaspoon salt
 - nori seaweed
 - tuna
 - 2.0 tablespoon jalapeno chili

- 1.
 - wash the rice for 3 times and drain it well, then add the water, konbu on top and cook it like the way you cook the regular rice for 35minutes.
 - 2.
 - for vinegar dressing, add all the ingredients in a sauce pan and make it warm to open up all the flavors and transfer it on a small bowl.
 - 3.
 - for tempura flakes, add all the ingrediens mix it well and sprinkle it in a deep fryer to become a tempura flakes then strain it, put in a paper towels and cool it down.
 - 4.
 - after 35 minutes take out the rice and transfer it in sushi oke wooden mixing tub cool it down a little bit then add your vinegar dressing, mix it well by using a wooden spatula.
 - 5.
 - put the rice in a yaki nori sheet, put it upside down then put the tuna togethere with the jalapenos, and tempura flakes.
 - .
 - .
 - roll it up by using a makisu bamboo rolling matt.
 - 6.
 - take a tuna, cut the tuna like sushi neta thin slice 6pcs.
 - put it on top of the maki and roll it agian by using a makisu, then cut it in to 8pcs.
 - and add some tempura flakes for toppings.
 - .
 - .
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 cup water
- flour
- salt
- ice cubes
- corn oil
- 2.5 cup short grain rice
- 3.0 cup water
- 2.5 inch konbu
- 1.0 tablespoon sugar
- 70.0 milliliter rice vinegar
- 1.5 teaspoon salt
- nori seaweed
- tuna
- 2.0 tablespoon jalapeno chili

 ### Assistant: The ingredients you'll need are:
- 2.0 cup water
- flour
- salt
- ice cubes
- corn oil
- 2.5 cup short grain rice
- 3.0 cup water
- 2.5 inch konbu
- 1.0 tablespoon sugar
- 70.0 milliliter rice vinegar
- 1.5 teaspoon salt
- nori seaweed
- tuna
- 2.0 tablespoon jalapeno chili


You can follows these steps to make the recipe:
- 1.
- wash the rice for 3 times and drain it well, then add the water, konbu on top and cook it like the way you cook the regular rice for 35minutes.
- 2.
- for vinegar dressing, add all the ingredients in a sauce pan and make it warm to open up all the flavors and transfer it on a small bowl.
- 3.
- for tempura flakes, add all the ingrediens mix it well and sprinkle it in a deep fryer to become a tempura flakes then strain it, put in a paper towels and cool it down.
- 4.
- after 35 minutes take out the rice and transfer it in sushi oke wooden mixing tub cool it down a little bit then add your vinegar dressing, mix it well by using a wooden spatula.
- 5.
- put the rice in a yaki nori sheet, put it upside down then put the tuna togethere with the jalapenos, and tempura flakes.
- .
- .
- roll it up by using a makisu bamboo rolling matt.
- 6.
- take a tuna, cut the tuna like sushi neta thin slice 6pcs.
- put it on top of the maki and roll it agian by using a makisu, then cut it in to 8pcs.
- and add some tempura flakes for toppings.
- .
- .
- .

