Sunday, August 17, 2008
Seared Ahi with Nori Rice Cakes
This dish is a whimsical interpretation of sushi and a little less complicated. I
For the Tuna Marinade:
3 cloves of Garlic
1/2 cup soy sauce
1/4 cup light tasting olive oil
3 Tbsp. Sriracha
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 olive 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. it 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 wasgood- really HOT, but good. It made my lips tingle. Lastly, sprinkle some black sesame seeds over the tuna and serve.
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