2 packages KoyoⓇ Wakame Seaweed Ramen, seasoning packets reserved
½ cup mayonnaise or kewpie mayonnaise
1 tablespoon wasabi
1 sheet toasted nori
½ pound sushi-grade ahi tuna, cut into ½ x 2” strips
1 small cucumber, peeled and cut into ½” cubes
1 medium avocado, pitted and thinly sliced
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
- Bring a medium saucepan of water to a boil. Add ramen noodles and cook until softened, about 4 minutes. Drain well, reserving ¼ cup cooking water. Transfer noodles to a bowl and add reserved water and seasoning packets. Toss well to coat, and divide between 2 bowls.
- In a small bowl stir together mayonnaise and wasabi until smooth.
- Cut nori into 8 rectangles, then stack the rectangles and cut into thin strips with kitchen shears.
- Top noodles with tuna, cucumber, avocado, and nori. Drizzle with wasabi mayonnaise, and sprinkle with green onion and sesame seeds.