Ahi Tuna Tartar

• 2 sheets nori
• 1/2 cup sushi rice, cooked and sprinkled with rice-wine vinegar
• 1 teaspoon wasabi paste
• 1/2 pound sashimi-grade ahi tuna, cut into 1/4-inch pieces
• 2 tablespoons finely chopped, peeled, seeded cucumber
• 2 tablespoons finely chopped scallion
• 1 tablespoon grated fresh ginger
• 1 teaspoon mirin
• 2 drops toasted sesame oil
• Salt and freshly ground black pepper to taste

1. Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds.
2. Lay 1 sheet on a work surface.
3. Spread evenly with half of the rice.
4. Spread half of the wasabi down the center of the rice.
5. Tightly roll up the nori and cut across into 1/2-inch thick rounds.
6. Set aside.
7. Mix together all of the tuna ingredients and mound on top of the nori rounds.
8. Serve immediately.

nori, sushi rice, wasabi paste, tuna, cucumber, scallion, ginger, mirin, sesame oil, salt

Taken from cooking.nytimes.com/recipes/11429 (may not work)