I hope you enjoy this recipe as much as I enjoyed both making it and eating it!
Author: urbancookery.com
Recipe type: Appetizer
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
In a large measuring cup, combine your soy sauce, lemon juice, Dashi, Mirin, rice vinegar and Gochugaru. whisk together until combined.
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.
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/08/30/tuna-sashimi-with-ponzu-sauce/