AuthorBiteSizedFlavorful bitesized sushi cups!
Combine salt, pepper, cayenne, and paprika in a bowl then mix until combined.
Pour spice mix over tuna and massage until coated. Drizzle sesame oil over tuna.
Dip tuna into toasted sesame seeds until covered.
Heat pan on medium-high heat, add cooking oil, and quickly sear tuna for a few seconds to a minute on each side. Dice ahi tuna into pieces, set aside.
Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.
Make wonton cups by placing wonton wrappers brushed with butter on a tray with muffin holes.
Place cabbage, ahi cubes, and raddish into wonton cups. Drizzle some teriyaki glaze on top. Top with sesame seeds and leeks.
Ingredients
Directions
Combine salt, pepper, cayenne, and paprika in a bowl then mix until combined.
Pour spice mix over tuna and massage until coated. Drizzle sesame oil over tuna.
Dip tuna into toasted sesame seeds until covered.
Heat pan on medium-high heat, add cooking oil, and quickly sear tuna for a few seconds to a minute on each side. Dice ahi tuna into pieces, set aside.
Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.
Make wonton cups by placing wonton wrappers brushed with butter on a tray with muffin holes.
Place cabbage, ahi cubes, and raddish into wonton cups. Drizzle some teriyaki glaze on top. Top with sesame seeds and leeks.
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