Fresh fish and salty seaweed make for a quick and refreshing one-bowl meal.
12 ounces raw sashimi-grade tuna, cut into 1/2-inch cubes1 teaspoon white or black sesame seeds, or a mix2 teaspoons toasted sesame oil, more or less to tasteDirectionsPlace wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame.
Add wakame and hijiki to a large bowl.Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
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