Seasoned tuna
- Tuna, sushi grade300 g
- Wakame seaweed, chopped2 spoonfuls
Seasoning sauce
- Soy Sauce15 ga spoonful
- Sesame Oil10 ga spoonful
- Sriracha5 ga drizzle
Spicy pickled carrots
- Rice Vinegar100 g1 part
Step 2: Cut the tuna & make the seasoning
Pat the tuna block dry before slicing into it. Cut down the block into strips, roughly 1/2 an inch wide. Then cut across the slices, making cubes. Toss into a bowl and set aside.
Add all seasoning sauce ingredients to a bowl and mix until homogenous. If using: add the wakame to a small bowl, and cover it with water to rehydrate it. Once hydrated, remove it from the bowl and chop it up.
Step 2: Cut the tuna & make the seasoning
Seasoned tuna
- Tuna, sushi grade300 g
- Wakame seaweed, chopped2 spoonfuls
Seasoning sauce
- Soy Sauce15 ga spoonful
- Sesame Oil10 ga spoonful
- Sriracha5 ga drizzle
Spicy pickled carrots
- Rice Vinegar100 g1 part
Pat the tuna block dry before slicing into it. Cut down the block into strips, roughly 1/2 an inch wide. Then cut across the slices, making cubes. Toss into a bowl and set aside.
Add all seasoning sauce ingredients to a bowl and mix until homogenous. If using: add the wakame to a small bowl, and cover it with water to rehydrate it. Once hydrated, remove it from the bowl and chop it up.