This dish is absolutely delectable and definitely worthy of a special occasion.
Or any occasion that you want to impress your significant other with a five-star restaurant quality home-cooked meal. I made this on Sunday evening because it brought something to the table (no pun intended) for both of us: sushi rice for me, and seared tuna for my husband. I admit I was initially intimidated by this recipe since this was my first attempt at searing tuna rare, but it turned out delicious and was surprisingly easy. I hope you enjoy this dish as much as we did! (skip to the full recipe* here)
A few simple ingredients, the odd looking item in the rear on the left is Kewpie Mayo and the tuna is sushi grade since we are preparing it rare. I picked up both from an authentic Asian grocery.
The spicy sauce is simple, but don’t be fooled. It has some serious kick. Combine 2 tbsp mayo, 2 tbsp Sriracha and 1 tsp toasted sesame oil. Divide sauce in two ramekins, using half of the sauce to marinate the tuna, and reserve the remaining sauce to serve with the dish.
Prepare the sushi rice using this recipe, and let it sit until cool enough to handle.
Using sushi rice molds, form small rice cakes making sure they are as compact as possible so they don’t fall apart when we pan fry them. I purchased these sushi rice molds at the Asian grocery and they worked like a charm.
Combine 2 tbsp of the black sesame seeds and 2 tbsp of the white sesame seeds.
Place seeds in a dredging pan and carefully press sushi rice cakes in the sesame seeds to coat.
Pour about 1 tbsp of the sesame oil and 1 tbsp of EVOO in a large pan over medium heat, once the oil is hot add the sushi rice cakes in batches, carefully turning a few times to brown and crisp the rice cakes. Once browned, place rice cakes on a paper towel to drain.
Place the browned rice cakes on a pan lined with parchment paper and loosely tented with tin foil. Keep the rice cakes warm in a 180 degree oven.
Chop up some scallions and set aside.
To sear the tuna, pour about 1 tbsp of EVOO in a medium pan over high heat. Once the oil is piping hot, carefully place the marinated tuna in the pan for about 30 seconds, then flip and sear the other side for about 30 seconds.
I don’t have a photo for this step because I was afraid I was going to over cook the tuna, and there was *very* hot oil sizzling on the stove. I kind of needed my full attention to complete this step without burning down our apartment.
Let the tuna sit for a moment or two and using a sharp knife, cut the tuna into about 1/4″ thick strips. Plate the rice cakes and top with tuna strips. Drizzle a bit of the reserved sauce on top and garnish with scallions. You can serve with soy sauce as well.
Recipe: Spicy Seared Tuna with Crispy Sushi Rice
|Prep Time: 30 minutes||Cook Time: 30||Serves: 4||Difficulty: Medium|
1/2 lb sushi grade tuna
2 tbsp mayonaise
2 tbsp Sriracha
1 tsp toasted sesame oil
2 cups seasoned sushi rice
2 tbsp black sesame seeds
2 tbsp white sesame seeds
2 tbsp EVOO
Combine Sriracha, mayo and toasted sesame oil. Divide into two ramekins. Place tuna in a large Ziploc bag and coat with sauce. Place tuna in refrigerator to marinate. Save remaining sauce to serve with the tuna.
Prepare the seasoned sushi rice and set aside. Once cooled, use sushi molds to form small and very compact rice cakes. Combine black and white sesame seeds in a dredging dish. Carefully press the sushi rice cakes in the sesame seeds to coat.
Heat 1 tbsp EVOO in a large pan over medium heat. Once hot carefully add the sushi rice cakes in batches to crisp and brown. Once browned, place sushi rice cakes on a paper towel to drain. Place rice cakes on a pan lined with parchment paper and loosely tent with tinfoil. Keep the sushi rice cakes warm in a 180 degree oven.
Heat 1 tbsp EVOO in a medium pan over high heat. Once the oil is very hot carefully add the marinated tuna and sear for thirty seconds, then carefully flip the tuna and sear the other side for thirty seconds. Remove from heat and place tuna on a cutting board. Allow to sit for a moment or two, then use a sharp knife to cut the tuna into about 1/4″ thick strips.
Arrange sushi rice cakes on plate and top with a few strips of tuna. Drizzle a bit of the reserved sauce on top and garnish with scallions.
*Recipe adapted from this version of Spicy Tuna with Crispy Rice.