Ginger Plum Ahi Tuna Bites

15 minutes
4 servings


  • 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)


  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!

Included Products

Sesame Oil Blend
Korean Barbecue Rice Crackers
Seasoned Rice Vinegar
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