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Plum & Ginger Ahi Tuna
Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Servings
Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Servings
Ingredients
  • 1 ounce dried wakame seaweed (cut)
  • 1/2 jar KA–ME® Plum Sauce (about 4 oz)
  • 1 tbsp fresh ginger (minced)
  • 1/2 lb fresh ahi tuna (sashimi grade), diced
  • 1 tbsp KA–ME® Sesame Oil Blend
  • 1 tbsp KA–ME® Tamari
  • 1 tbsp KA–ME® Seasoned Rice Vinegar
  • 1 tbsp fresh lime juice
  • 1 package KA–ME® Korean Barbecue Rice Crackers
  • black sesame seeds
  • white sesame seeds
  • scallions , sliced thin, diagonally (reserve ½ for garnish)
Instructions
  1. Soak seaweed in warm water for 5 minutes, drain, rinse and squeeze out excess water.
  2. For Ginger Plum Sauce: In a bowl, add KA–ME Plum Sauce and fresh ginger; mix well.
  3. For Ahi Tuna Mixture: In a bowl, add Ahi tuna, KA–ME Sesame Oil Blend, KA–ME Tamari, KA–ME Seasoned Rice Vinegar, lime juice, green onion and mix well.
  4. Top each KA–ME Korean Barbecue Rice Cracker with 1/2 tbsp seaweed.
  5. Add 1 tbsp Ahi tuna.
  6. Drizzle with ginger plum sauce, sprinkle with sesame seeds and top with green onions.
  7. Serve and enjoy!
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