Try this amazing ahi tuna recipe with fried rice and avocado.This was my opening course to the my very special dinner with Prince Harry and Meghan about a week ago.
This was my opening course to the my very special dinner with Prince Harry and Meghan about a week ago. From the picture it doesn’t look like a whole lot and I wished I could have captured a better picture of this recipe to do it a bit more justice.
But the fact of the matter is, when you have dinner parties, you are trying to serve multiple courses, and you are the one doing all the work, the last thing you normally have time to do is a take a perfect picture of food in the perfect setting or lighting.
I don’t have a studio and 99% of the pictures I take are either during or after a meal. I wish I had the time or had the set-up like most bloggers where they have a whole routine around how they present a recipe including a professional camera.
My recipes are last minute, and usually all done in one days time frame with the exception of a sauces leftover or something along those lines. Here is the tuna recipe I hope you enjoy it!
"Avocado Toast" Tuna, Rice, Avocado
- 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
- 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
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.
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!