For the tuna layer, you'll need sushi-grade tuna, soy sauce, fresh ginger, garlic, scallions, rice vinegar, and sesame oil. Most ahi tuna, especially frozen, should theoretically be safe to eat ...

Refrigerate until serving time. 1. Cut the tuna into very fine dice and combine in a bowl with the hot sauce, soy sauce, mayonnaise and sesame oil. 2. Scoop heaping teaspoons of the tuna mixture ...

It is also delicious on top of a leafy green salad dressed with soy sauce, gochugaru, and rice vinegar with plenty of sesame ...