3/4 pound sashimi grade tuna steak, diced into small pieces

2/3 cup diced cucumber

1 avocado - peeled, pitted and diced

1/8 cup chopped green onion thinly sliced

1 tbsp siracha

1 tsp toasted sesame seeds

1 tbsp rice vinegar

2 teaspoons sesame oil

1/8 cup soy sauce

1/2 cup cilantro

1/3 cup pickled ginger diced


Put all ingredients into a bowl and stir well. Serve with small seaweed sheets or rice crackers.

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