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Seared Ahi with Nori Rice Cakes


One of my favorite Iron chefs is Masaharu Morimoto. I love his knife skills and how clean he is when he cooks. I also love how he always makes the yummiest looking fish. On Saturday night we did groceries, and to our surprise, Sam’s club had the most beautiful Tuna steaks ever… they were a bit pricey, but we couldn’t resist. So to make sure the fish was eaten at its freshest (after being bought that is), I decided to make it tonight. Originally I was going to make sushi, but felt like making a more whimsical interpretation of the dish. I seared the tuna and served it with Sushi- inspired rice cakes. It was a meal that Brandon asked me to repeat again soon. It fact, right after he ate it, he said ” babe, you have to blog this recipe so you’ll never forget it”. So this is how you make it:

For the Tuna Marinade:
3 cloves of Garlic
1/2 cup soy sauce
1/4 cup canola oil
1 lime
3 Tbsp. Huy Fong brand “Sriracha” hot sauce (the one with the rooster on it)
1/3 cup water
1 1/2 tbsp. brown sugar
1 tbsp. Dijon mustard
1 1/2 tbsp Mirin

Run the garlic through the micro plane and mix all of the ingredients. Leave the tuna marinating over night or at least 4 hours.

 

For the Rice Cakes:

1 1/2 cups Sushi Rice
2 cups water
2 green onion stalks
1/2 red onion
3 toasted nori sheets
1 tsp. crushed red pepper flakes
1 tbsp. rice wine vinegar
1 hass avocado

Prepare the rice according to package directions. After the rice has cooked and set a bit, transfer it to a large mixing bowl. Set aside. Next finely slice the red onion and add to the rice. Slice the green onion on the bias (small pieces) and add to the bowl. Next take the sheets of Nori and with a pair of kitchen shears, begin to cut little it into little pieces. Add to the rice. Add the rest of the ingredients and combine well. In a non-stick frying pan, add 1/2 a tsp. of canola oil to the pan and turn the heat to med. high. Take a ring mold and lightly grease the sides so that the rice does not stick. Begin putting the rice mix into the ring mold and press down to make it compact. After it is well formed, add it to the pan. Let the cakes cook until a crisp layer is formed. Gently flip the rice cake over and cook until the other side crisps. Transfer to your serving dish. Slice an avocado and place on top of the rice cake.

Lastly, take a non-stick pan and add 1 tsp. of toasted sesame oil. Take the tuna steaks out of the marinade and sear on either side for about 1-1 1/2 minutes. Remove from the heat and allow it to rest for 3 minutes. Sliced thinly and serve next to the rice cakes.

Whatever you do, do NOT throw away the marinating liquid. I repeat, DO NOT THROW AWAY THE MARINATING LIQUID!! This stuff is AWESOME and totally makes the dish so much tastier. After you remove the Tuna from the hot pan, take the marinating liquid and cook it down until it turns to a nice deep glaze. The brown sugar in the sauce will cause it to caramelize beautifully. I served this on the side and it was so good- really HOT, but good. It made my lips tingle. Lastly, sprinkle some black sesame seeds over the tuna and serve to your salivating dinner companions.

 

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One Response to “Seared Ahi with Nori Rice Cakes”

  1. Debbie
    August 19, 2008 at 6:22 pm #

    holy crap…that looks soooo good! I wish I could eat tuna…tear!!!

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