Tuna Sashimi with Ponzu Sauce

Recently i have been working with Japanese ingredients and raw fish. Sushi / sashimi during the summer months is one among my favorite foods because it's not heavy, but filling ... and therefore the Japanese taste in various sauces are some things i really like . I feel that way due to the complex flavor profile.

INGREDIENTS

2 tablespoons low-sodium soy

3 tablespoons juice (fresh)

2 1/2 T Dashi (* see notes on the way to do this)

1 1/4 teaspoons of Mirin

1 teaspoon rice vinegar

Slightly flakes of Korean Gochugaru chili (or chili flakes of your choice)

1 cucumber (thinly sliced on paper)

3/4 pound sushi-grade yellowfin (thinly sliced)

1 tablespoon mayonnaise

Hot sauce (to taste)

1 teaspoon vegetable oil

Sesame seeds (for garnish)

Sunflower sprouts (or buds of your choice)

1 onion (thinly sliced)

INSTRUCTIONS

1.In a large measuring glass, mix the soy , juice , Dashi, Mirin, rice vinegar and Gochugaru. shake until blended.

2.In a separate small bowl, combine the mayonnaise, sauce and vegetable oil and stir until combined. you'll make it as spicy as you would like .

3.For the plate: put a layer of cucumber slices, overlapping them a touch . Garnish with finely sliced tuna. With a spoon, spread alittle amount of your sauce from step 1 (you won't be using it entirely - because you'll be wanting to line aside a touch for serving). Then garnish with spicy mayonnaise (from step 2), chives with sesame seeds and sunflower sprouts. Serve cold.