Nori-Cured Ahi Tuna on Bamboo Spoon Recipe

Name: Nori-Cured Ahi Tuna on Bamboo Spoon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1/2 teaspoon sugar; 1 teaspoon togarashi (Japanese 7-spice); 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized; 4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes; 1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows; Grapeseed oil (as needed to lightly coat pan); 3 tablespoons minced garlic (about 6 to 9 garlic cloves); 2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece); 1 bunch scallions (white and tender green parts only), sliced; Kosher salt and freshly ground black pepper; 1 cup naturally brewed soy sauce; 1 cup honey; 2 limes, juiced

Servings: persons

1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon togarashi (Japanese 7-spice)
1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized
4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes
1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows
Grapeseed oil (as needed to lightly coat pan)
3 tablespoons minced garlic (about 6 to 9 garlic cloves)
2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece)
1 bunch scallions (white and tender green parts only), sliced
Kosher salt and freshly ground black pepper
1 cup naturally brewed soy sauce
1 cup honey
2 limes, juiced

1
8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store)
2
In a small bowl combine salt, sugar, togarashi, and pulverized nori.
3
Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure.
4
Divide into 8 even portions and place on flat bamboo spoons.
5
Drizzle with ginger soy syrup.
6
In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat.
7
Deglaze pan with soy sauce, honey and lime juice.
8
Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes.
9
Let cool and transfer to a bottle.
10
Store in the refrigerator.
11
Yield: about 2 cups or 32 servings of 1 tablespoon each

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon togarashi (Japanese 7-spice), 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized, and more.

Yes, Nori-Cured Ahi Tuna on Bamboo Spoon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nori-Cured Ahi Tuna on Bamboo Spoon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions