I found a beautiful piece of fresh sashimi cut Ahi Tuna at Whole Foods for only $19.99 per pound.  It was unbelievable!  I bought a pound and grilled it medium raw with homemade furikake seasoning.

1.  Clean shiso leaves (sesame seed leaves) and endives.

2.  Cut up cucumbers.  Korean cucumbers are tastiest of all.  Crunchy, sweet and juicy but the water content is contained all within the cucumber unlike the American cucumbers.

3.  Furikake season:  Break up Nori (seaweed) into small pieces.  Mix roasted sesame seeds.

4.  Heat up the pan medium, place the Ahi Tuna on sesame seed oil and cook all sides slightly.  Sprinkle Furikake seasoning so all surfaces are covered and cook all sides one more time.

5.  Place half-piece Nori, shiso, sweet brown rice on a plate.  Add endives, cucumbers and Ahi dipped in a soysauce with wasabi.

6.  Roll it up and enjoy the bite bursting with flavor!

Seaweed contains calcium, sodium, magnesium, potassium, iodine, iron and zinc as well as vitamin A, B1,, B2, B6, Niacin, vitamin C, Pantothenic acid, folic acid and traces of B12, which is found only in animal sources.  It enriches the blood stream, regulates hormones, assist in metabolism and promote youthful skin and healthy hair.  Ideally, seaweed should be consumed minimum once a week.