Tuna Sashimi with Ponzu Sauce

Tuna Sashimi with Ponzu Sauce

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I hope you enjoy this recipe as much as I enjoyed both making it and eating it!
Ingredients
  • 2 T Low Sodium Soy Sauce
  • 3 tsps Lemon Juice (fresh)
  • 2½ T Dashi (*see note on how to make)
  • 1¼ tsps Mirin
  • 1 Teaspoon Rice Vinegar
  • Pinch Gochugaru Korean Chili Flakes (or any chili flake of your choosing)
  • 1 Cucumber (sliced paper thin)
  • ¾ Pound Sushi Grade Yellowfin Tuna (sliced thin)
  • 1 Tablespoon Mayonnaise
  • Hot Sauce (to taste)
  • 1 Teaspoon Sesame Oil
  • Sesame Seeds (to garnish)
  • Sunflower Sprouts (or any sprout of your choosing)
  • 1 Scallion (sliced thin)
Instructions
  1. In a large measuring cup, combine your soy sauce, lemon juice, Dashi, Mirin, rice vinegar and Gochugaru. whisk together until combined.
  2. In a separate small bowl, combine your Mayo, hot sauce and sesame oil and whisk together until combined. You can make this as spicy as you see fit.
  3. To plate: lay down a layer of cucumber slices, overlapping them slightly. Top with your thin sliced tuna. With a spoon, lightly apply your sauce from step 1 (you won't use all of it - because you want to reserve some for serving). Top then with some spicy mayo (from step 2), sesame seeds scallions, and sunflower sprouts. Serve cold.

 

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