(Serves 4)
1 lb Tuna, sushi grade, medium dice
¾ - 1 tblsp Soy Sauce
4 tsp Rice Wine Vinegar
2 tsp Mirin (Japanese rice wine)
2 tsp Sesame Oil
2 tsp Sambal Oelek (Chili Paste)
2 tsp lemon juice
1 scant tsp sugar
1 pinch sea salt
1 tblsp Mayonnaise
2 small thai chilis, minced, optional
1/2 Avocado, diced small, optional
Sprinkle over the top
1 tsp Black Sesame Seeds, optional
2 or 3 small sheets, Nori, toasted snipped into thin strips, optional
1 tblsp green onion, sliced thin
1-2 tsp Tobiko, optional
Mix the soy sauce, mirin, rice wine vinegar, sugar, salt, sesame oil, lemon juice and chili sauce together mix until the sugar and salt dissolve. Set aside half of this mixture.
Add the diced tuna and mayo to half of the mixture, mix well, now mix in the green onions and chilis if your using them. Taste, adjust with more of the mix if it's needed.
Let sit in the refrigerator for 30 minutes, up to an hour. Remove from fridge, mix in the chopped avocado, taste and adjust with more of the mix if it's needed, or a little more mayo or Sambal Oeelek depending on your taste, top with the remaining ingredients if you're using them.
Enjoy on it's own or serve with Sushi rice or even with some toasted nori squares. Yum!