To make the dipping sauce: Combine all ingredients except for Jalapenos and whisk together until fully incorporated. Pour into a sealable container, add the jalapenos, & shake. Refrigerate for at least 6 hours. Not into the heat, hold off on the jalapenos.
For the Sashimi: In a mixing bowl, whisk together the honey, soy sauce, ginger, garlic, salt, and pepper. (Optional: add some thinly sliced Jalapenos to your marinade) Place the tuna and salmon in a dish and pour the marinade over, cover, and then refrigerate for a minimum of 2 hours. While marinading flip the fish a few times so it penetrates evenly.
Remove the fish from the marinade. Combine the sesame seeds and spread them evenly over all sides of the salmon and tuna.
The next step I typically do on my grill, over very high heat, using cast iron plates.
Rest the plates on your grill and crank the heat as high as it goes for 10 minutes. Remove the fish from the fridge and sear each side for 20 seconds, no longer. Remove from the heat and place them back in the fridge.
When you're ready to serve, remove from the fridge and slice on the bias (diagonallinto 1/4 inch pieces. Serve with the dipping sauce.
Serve & Enjoy!
Prep time does not include marinading time of at least 2 hours.