Special equipment: 8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store)
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.
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.
2008, Robert Irvine, All Rights Reserved