Tuna Sashimi “Pizza”

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4 very large salt flavored rice crackers (about 6″ in diameter)

4 ounces sashimi grade Ahi tuna slightly frozen

2 tablespoons Kewpie mayonaise

zest from 1 kabosu (or lime)

2 teaspoons kabosu juice (or lime juice)

1 tablespoon olive oil

4 green shiso leaves, cut into chiffonade

1 package kaiware daikon sprouts

sea salt

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