Nori-Cured Ahi Tuna on Bamboo Spoon

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1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon togarashi (Japanese 7-spice)

1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized

4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes

1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows

Ming's Ginger Soy Syrup (Recipe courtesy Ming Tsai):

Grapeseed oil (as needed to lightly coat pan)

3 tablespoons minced garlic (about 6 to 9 garlic cloves)

2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece)

1 bunch scallions (white and tender green parts only), sliced

Kosher salt and freshly ground black pepper

1 cup naturally brewed soy sauce

1 cup honey

2 limes, juiced