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| Remove the skin and bloodline from the tuna. Cut up into bite sized pieces (about 1/4" square). Transfer to a medium sized bowl. Add the mayonnaise, sesame oil, srirracha, chili oil, salt and orange tobikko. Mix well to combine. Chill well as this is best served very cold. Quarter seaweed (nori) sheets using kitchen shears. Place 1/4 sheet on 6 serving plates (you'll have 2 - 1/4 sheets left) and set serving plates aside. Take the two remaining 1/4 sheets and slice into slivers using kitchen shears. Right before serving, mix 1/2 of the sheared nori (seaweed) into the tuna mixture, reserving the other 1/2 for garnish. To plate, pile a 1/6th portion of the tuna mixture on each of the plated seaweed pieces. Sprinkle the remaining seaweed shears over the 6 tuna piles, followed by a light sprinkling of sesame seeds. Put it in your mouth. . . |