Ingredients

• 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

Special equipment:

• 8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store)

Directions

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