Ingredients

 

Sushi Rice

  • 1 1/2 cups sushi rice
  • 2 slices fresh ginger
  • 1 tbsp shiso furikake
  • 1/4 cup green onions chopped
  • 3 tbsp rice wine vinegar (seasoned is fine)
  • 2 tbsp white soy sauce
  • 1/2 tsp togarashi
  • 1 tbsp sesame seeds
  • 1 salt to taste
  • 3 tbsp sesame oil (for frying the rice cake)
  • 3 tbsp vegetable oil (for frying the rice cake)

For the Tuna

  • 1 lb ahi tuna, hamachi, or salmon sliced thin
  • 2 whole avocados sliced thin
  • 2 tbsp sesame sauce
  • 2 tbsp kimchi aioli
  • 1 tbsp sesame seeds
  • 1 tsp togarashi
  • 1 tbsp chives chopped fine

Sesame Sauce

  • 2 tbsp sesame oil
  • 2 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1/4 cup soy sauce
  • 1 1/4 cup mushroom stock
  • 1 1/2 tbsp fermented chili bean paste
  • 1 tsp cornstarch and water (slurry)
  • 2 tbsp sesame seeds toasted
  • 3 tbsp chopped green onion

Nutritional information

Calories: 505kcalCarbohydrates: 43gProtein: 25gFat: 26gSaturated Fat: 9gCholesterol: 29mgSodium: 1069mgPotassium: 322mgFiber: 3gSugar: 1gVitamin A: 1892IUVitamin C: 2mgCalcium: 76mgIron: 3mg
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Servings 6

How to make spicy sesame sauce

  • In a small saute pan on medium high heat add sesame oil, ginger, and garlic. Cook for 1 minute and then add soy sauce, mushroom stock, and bean paste.
    Bring to a boil and then add cornstarch slurry. Cook for about 5-10 minutes until you have a good consistency to the sauce. Finish with sesame seeds and green onions. Set aside and keep warm.

How to make sushi rice

  • Using a rice cooker bowl, rince the sushi rice for three minutes under cold water using your hand to move the rice around in the water and rinse off as much starch as possible. Then throw all the water away and fill the water up past the rice until the first line on your index finger (quarter inch).
    Place the rice in the rice cooker along with two slices of ginger. Shut the lid to the rice cooker and press cook. Allow the rice to cook for roughly 20 minutes or until the rice cooker shuts off.
    Then take the bowl out of the rice cooker and scoop the rice out into a large bowl. Then add all of the remaining ingredients and mix well. Taste the rice and adjust the seasoning if need be.
    Place the rice into a rectangular casserole dish or something similar pressing down either with a spatula or wet hands to make the rice uniformly the same for the whole container. The rice should be about a quarter inch thick.
    Place in the refrigerator for two to three hours so the rice can “set” firmly. Then taking a triangular cookie cutter cut triangular rice cakes. Keep cold until you are ready to fry them.

For the tuna

  • Watch the video below on how to slice the tuna thinly. Place the tuna closely together on a cutting board lined with plastic wrap. Then once you have all the tuna sliced add a top layer of plastic (so the tuna should be sandwiched in between two pieces of plastic).
    With a mallet, lightly flatten the tuna so it is all about the same thickness (1/8 inch). Using the same triangular cookie cutter as the rice, cut the tuna to match the rice cake. Set the triangular tuna slices aside on a plate until your ready to plate.
    About 20 minutes before you are ready to serve add the ponzu to the tuna and allow to marinate.
    Do the same process of cutting the avocado with the triangular cookie cutter.

To finish

  • In a large saute pan add sesame and vegetable oil on medium high heat. Then add a few rice triangles to the pan. Fry for 2 minutes on each side or until golden brown. Take out and drain on a paper towel.
    Add a spoonful of sesame sauce on top of the rice cake. Then add the tuna and the kimchi aioli. Top with a the avocado, sesame seeds, salt, chives, and togarashi. Serve and enjoy!
    Ahi tuna recipe

Video

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