- Cooking Time:
- Preparation Time:
- 8 To 10 Oz. Very Fresh “Sushi Grade“ Tuna,
- ( Best If Purchased As A Whole Intact Loin, And Then Cut The 8 To 10 Oz From The Portion Of The Loin With The Least Amount Of White Connective Tissue. Keep The Rest Of The Loin For Grilling Or Another Recipe Of Sashimi.)
- The Following Ingredients Are Initial Estimates Only,
- Adjust To Your Taste While Making And Mixing It
- 2 Tbsp Toasted Sesame Oil
- 1 Tbsp Hot Sesame Oil (Or Asian Hot Chile Oil)
- If You Don't Have A “Hot Oil”, Use 1 To 2 Tsp. Sriracha Chili Sauce + 1 Tsp Toasted Sesame Oil
- 1 Tbsp (Black) Sesame Seeds
- 1 To 2 Tsp Soy Sauce (“Aged“ Is Best, But Hard To Find)
- Cut Tuna Into 1/4 To 1/3 Inch Dice With Very Sharp Knife
- Use One Smooth Long Slicing Action - Don't “Saw”
- Best If Served Cool
- May Serve With Pickled Ginger And Wasabi, But Best Just Eaten By Itself
- All Of The Oriental Ingredients Can Be Found In Oriental Section Of Major Groceries, Or At Asian Markets
NotesThis is my own recreation of my favorite sushi / sashimi dish.
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