1 lb yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
3–4 tbsp soy sauce, to taste
2 tbsp sesame oil, to taste
1 tbsp toasted sesame seeds
2 tbsp shredded nori
2 scallions, chopped finely
1 tsp Korean gochugaru (optional)
1/4 onion, sliced (optional)
Prepare tuna in the same way as above (defrosted, rinsed, and sliced into cubes).
Place in a bowl and add soy sauce, sesame oil, sesame seeds, shredded nori, scallions (reserving a bit of the scallions for garnish), and sliced onions, if using. Bowl #2’s mom likes to add a few teaspoons of gochugaru, as well. Mix thoroughly, until tuna is well coated. Let marinate in the fridge for at least 30 minutes and up to a few hours.