2 1/2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon toasted sesame oil
2 teaspoons prepared Korean mustard (gyeoja) or English mustard
1 teaspoon superfine sugar
Kosher salt or sea salt and freshly ground black pepper
8 ounces/226 grams sashimi-quality tuna, diced
Heaping 1/3 cup/75 grams finely diced seedless cucumber
2 tablespoons thinly sliced scallions or chives
2 tablespoons finely chopped shallots
4 teaspoons toasted sesame oil
2 teaspoons black sesame seeds, plus for serving
2 teaspoons roasted sesame seeds, plus for serving
2 perilla leaves (ggaennip), chopped, plus 1 leaf, julienned, for serving
Pinch kosher salt or sea salt
Add more of the Spicy Korean Mustard Vinaigrette, if you like. And feel free to increase the amount of mustard too, if you prefer a bit more kick.
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