Ingredients (1–2 portions | 6–8 bites)

For the Toro Mix

80–100 g fatty tuna (toro), finely diced

1 tsp soy sauce (light)

½ tsp mirin

½ tsp yuzu juice or lime juice

¼ tsp sesame oil

Pinch of salt

Pinch of sugar

½ tsp finely chopped spring onion (green part)

Optional: a touch of grated ginger or garlic

Optional: ½ tsp tobiko or masago (for texture)

For the Arare Base

6–8 arare rice crackers (small round or pillow-shaped)

A few drops of kewpie mayo (optional, helps hold the toro)

Garnish

Micro shiso / micro herbs

Toasted sesame seeds

Yuzu zest

Chives

Gold leaf (premium omakase finish)

Method

1. Prepare the Toro

Finely dice the fatty tuna (keep very cold).

Mix gently with soy, mirin, yuzu/lime, sesame oil, salt, and a tiny pinch of sugar.

Add spring onion and tobiko if using.

Chill the mixture for 5–10 minutes to firm up.

2. Prepare the Arare Crackers

Lay out the arare crackers on a tray.

If using mayo, place a tiny dot in the centre — helps the toro stay on top.

3. Assemble

Spoon a small quenelle or mound of toro on each cracker.

Ensure cracker does not soften — assemble last minute for crunch.

 Garnish

Add micro shiso / micro mint.

Sprinkle sesame seeds.

Add yuzu zest for freshness.

Optional: place a tiny piece of gold leaf for premium finish.