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Ingredients
8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame
seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger
1 teaspoon chopped garlic
2 tablespoons chopped scallion
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar
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Method
In a saucepan over medium heat, simmer chicken broth
with ginger, garlic, scallion and brown sugar for
5 minutes. Add soy sauce, rice vinegar and sesame
oil, then chill. Marinate tuna in the chilled sauce
for 1 hour turning it around every 15 minutes. Mix
sushi rice with sesame seeds and vinegar. Mix wasabi
powder with water and vinegar.
In a large sauté pan sear tuna for 1 minute
on each side over high heat. Cut the tuna into ½
inch thick medallions.
Place nori onto serving plates, top with sushi rice
molded into a circle with a 3-inch ring or a small
can of tuna open at each end. Place 3 medallions of
tuna and drizzle with wasabi and serve.
Serves 4
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