Luxe Recipes

Otoro Ssam

Otoro Ssam

Sashimi can be tough to serve as a canapé, but by wrapping the ōtoro in a "wild sesame" leaf (a.k.a. Kkaennip or Korean Perilla) along with a crisp scallion salad and a velvety black garlic sauce, it becomes a one-bite dish that's easily consumed with one hand. The buttery tuna belly pairs beautifully with the sweetness and endless umami of the black garlic, while the spicy gochujang and minty perilla lend contrasting counterpoints that balance the richness of the ōtoro. Put simply this is one bite of bliss.

FEATURING: Bluefin Otoro - Supreme Fat
Bluefin Otoro - Supreme Fat (About 1/2 lb each.) Qty: $84.50 / Pack

Openfaced tuna melt with a fresh tuna salad covered in Comté cheese and a zingy lemon aïoli. #sandwich #tuna #LuxeGourmets

Makes 12 wraps

Category: Appetizer

Preparation time:

Cooking time:

Passive time:


  • 1/3 cup sake
  • 30 grams black garlic, peeled
  • 1 tablespoon soy sauce
  • 1 teaspoon gochujang to taste
  • 1 teaspoon toasted sesame oil
  • 70 grams scallions, white part only
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon black sesame
  • 150 grams ōtoro, cut into 12 slices
  • 12 wild sesame leaves


  1. To make the black garlic sauce, put the sake, black garlic, soy sauce and gochujang into a small sauce-pan and bring to a boil. Continue to boil until it no longer smells like alcohol (another minute or two).
  2. Pour the mixture into a tall container and then add the sesame oil. Use an immersion blender to puree the mixture.
  3. To make the scallion salad, cut the white part of the scallions into 2-inch long pieces and then split the stalk halfway through from end to end. This should allow you to spread the stalk out into a stack of sheets. Slice the scallion into thin ribbons and then soak in cold water for at least 1 hour. If you're making this in advance, let the scallions soak until you are ready to serve the dish. Gently bundling the scallions with your hand will encourage the ribbons to curl.
    cut the white part of the scallions into 2-inch long pieces
    split the stalk halfway through from end to end
    Slice the scallion into thin ribbons
    soak in cold water for at least 1 hour
  4. Drain the scallions and spin in a salad spinner to dry.
  5. Whisk together the rice vinegar, 1 teaspoon of soy sauce, and 1 teaspoon of sesame oil. Add the scallions and toss to coat. Sprinkle with the black sesame seeds.
    drain and toss scallions with sauce
  6. To assemble the wrap, lay down the sesame leaves with the top of the leaf facing up (greener side). Spread a dollop of black garlic sauce on each leaf and then top with a small mound of scallions. Rest a slice of ōtoro on the scallions. If you want to make the wraps spicer, add a drop of your favorite hot sauce onto the tuna. Serve immediately.
    assemble otoro ssam and serve
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