In a bowl, mix together olive oil, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Coat the tuna steak in the marinade and let it sit for 30 minutes.

Sear the Tuna

Heat a skillet over high heat and sear the tuna for about 1-2 minutes on each side until blackened but still rare in the center. Remove and let rest.

Prepare Forbidden Rice

Cook the Rice

Rinse the forbidden rice under cold water. In a pot, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until water is absorbed. Fluff with a fork.

Prepare Wakame

Rehydrate the Wakame

Soak dried wakame in water for about 10-15 minutes until rehydrated. Drain and set aside.

Make Togarashi Sauce

Combine Ingredients

In a small bowl, mix together soy sauce, mirin, and togarashi seasoning.

Make Wasabi Aioli

Mix Aioli

In a bowl, combine mayonnaise and wasabi paste, mixing well until smooth.

Assemble the Dish

Plate the Ingredients

Slice the rested tuna steak thinly. On each plate, place a serving of forbidden rice, topped with sliced tuna, a portion of wakame, a scoop of kimchi, and drizzle with togarashi sauce and dollops of wasabi aioli.