2 tablespoons Kikkoman®Soy Sauce 1 tablespoon Kikkoman® Rice Vinegar 1 teaspoon Kikkoman® Sesame oil 1 teaspoon fresh minced ginger 1/2 teaspoon sugar 1/2 teaspoon minced garlic 1/4 lb. sushi grade ahi tuna, cut into 1/4-inch cubes 1 large cucumber Kikkoman® Wasabi Sauce Black and white sesame seeds Fresh thyme leaves
To prepare marinade, stir together soy sauce, rice vinegar, sesame oil, ginger, sugar and garlic in a small mixing bowl. Stir in tuna, cover and refrigerate for 20 minutes. Pour into a strainer; drain off and discard excess marinade.
To prepare Tuna Poke Pickups, peel cucumber and cut in half lengthwise. Scoop out the seeds with a small spoon. Cut each half into 8 pieces, slightly on the diagonal. Top with equal amounts of marinated tuna and a small dollop of wasabi sauce. Sprinkle with sesame seeds and thyme.
Recipe tip: Cut a small slice off the bottom of each cucumber piece to make them stand up.