Ingredients
250 g sushi-grade tuna
2 avocados
SIDS LOW SUGAR RASPBERRY VINEGAR
2 spring onions
1 tbsp ogo seaweed
SEASONING:--
4 tbsp soy sauce
1 tbsp SIDS CHILLI AND TOMATO OIL
¼ tsp SIDS SALT & PEPPER
TOPPINGS:--
toasted white sesame seeds
shichimi togarashi (Japanese Seven Spice)
Directions
Dice the tuna into 1 cm square pieces across the grain.
Soak ogo seaweed in water for 3-5 minutes then drain and chop into small pieces.
Slice avocado into cubes and scoop up with a spoon.
Sprinkle some SIDS LOW SUGAR RASPBERRY VINEGAR on the avocado to keep it from turning brown.
Slice the spring onion into small pieces.
Combine all the ingredients in a bowl then add SIDS CHILLI AND TOMATO OIL, SIDS SALT & PEPPER and the seasonings and toss all together.
Serve on a plate (you do not need to marinade) and sprinkle roasted white sesame seeds and shichimi togarashi.
To Store
I recommend consuming the tuna in 24 hours. Keep them in the refrigerator until serving.
