Recipe courtesy of Robert Irvine
3 hr 40 min
25 min
8 servings


  • 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
Ming's Ginger Soy Syrup (Recipe courtesy Ming Tsai):
  • 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


Special equipment: 8 mini (31/2 to 4-inch) bamboo spoons (see

In a small bowl combine salt, sugar, togarashi, and pulverized nori. Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even portions and place on flat bamboo spoons. Drizzle with ginger soy syrup.

Ming's Ginger Soy Syrup (Recipe courtesy Ming Tsai):

In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.


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