INGREDIENTS [SUSHI]
1/2 lb sushi grade ahi tuna, cut into 1” x 1” logs with the grain
1/2 cup white sesame seeds
salt and pepper
1 packet of thin wonton wrappers
canola oil for frying
daikon sprouts
2 T wasabi tobiko caviar

[GLAZE]
1/8 cup mirin cooking sake
1/4 cup soy sauce
2 cloves garlic, sliced

1 tsp freshly grated ginger
1 T sugar
2 tsp corn starch

METHOD
Season the ahi logs with salt and pepper and press the sides into raw white sesame seeds. In a hot non-stick pan containing approximately 3 tablespoons of canola oil, carefully sear each side of the log until the sesame seeds are lightly browned. Do not overcook, as the tuna should be raw in the middle. Chill in the refrigerator.

Cut the wonton wrappers into 1 1/2 disks, and fry them in 300 degree canola oil until golden. Try to keep them flat while frying. Drain and season with a pinch of salt.

For the glaze: cook all ingredients except the corn starch over medium low heat; simmer for about 10 minutes until the alcohol is cooked off. Mix the corn starch with a little bit of water and add to the glaze. Cook until barely thickened. Drain and cool.

 
ASSEMBLY
Place a few daikon sprouts on a cooled crispy wonton. Cut the tuna into 1/4” thick slices across the grain. and lay on top of the daikon sprouts. Put a few drops of glaze on the tuna, and top with wasabi caviar.