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
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