Information

Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour & 20 minutes
Serves: 4
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 479/15g/32g/53g
Total Cost/Cost Per Serving: $31.33/$3.92

Ingredients

1 lb. sushi grade ahi tuna
2 Persian cucumbers, minced
2 shallots, minced
1 cup calrose rice
1/4 cup chopped green onions
2 tbsp chopped chives
1 tbsp wasabi paste
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sugar
1/2 cup plus 1 tbsp seasoned rice vinegar
1/2 cup white vinegar
1 avocado
Sea salt
Sesame Seeds

Equipment

Mesh Sieve/Collander
Saucepan w/Lid
Knife
Cutting Board
Mixing Bowl
Small Bowl
Biscuit Cutter or Circular Souffle Dish
Slotted Spoon

Instructions

For Rice:

1. Place rice in fine mesh collander. Rinse under cold water until water runs clear. Gently toss rice, rinse once more.

2. Place rinsed rice in sauce pan with 2 cups of cold water. Allow rice to sit for 15 minutes before cooking.

3. Cover pot and place over medium high heat. Bring to a rapid boil and stir once. Reduce heat to low and allow to simmer for 10 minutes. Turn off burner and allow rice to rest, covered, for 20 minutes.

4. In a small bowl, combine sugar, 2 tsp salt, and 1/4 cup rice vinegar. Whisk until sugar is dissolved. Pour vinegar mixture into rice and gently stir with a wooden spoon to distribute.

For Pickled Veggies:

1. Bring 1/4 cup rice vinegar, 1/2 cup white wine vinegar and 3/4 cup water to a boil.

2. Add minced cucumbers and shallots to boiling vinegar mixture. Remove from heat, stir, and allow to rest until cool.

For Tuna:

1. Using a very sharp knife, cut tuna into 1/2 inch cubes. Place in large mixing bowl.

2. Add green onions, chives, wasabi paste, soy sauce, sesame oil and 1 tbsp rice vinegar to tuna in bowl. Gently stir until well mixed.

To Assemble Stack w/Souffle Dish:

1. Place 1/4 of tuna mixture in bottom of souffle dish. Ensure uniform thickness of tuna layer.

2. Using a slotted spoon to allow excess liquid to drip off, scoop pickled cucumbers and shallots into an even layer on top of tuna.

3. Fill remaining space with cooled rice. Invert on serving plate, tap bottom of dish firmly to free from souffle dish. Remove souffle dish and top with thinly sliced avocado and sesame seeds.

To Assemble Stack w/Biscuit Ring:

1. Place ring on serving plate. Fill ring 1/3 with rice. Using a slotted spoon to allow excess liquid to drip off, scoop pickled cucumbers and shallots into an even layer on top of rice.

2. Fill remaining space in ring with tuna mixture. Carefully remove ring, top stack with thinly sliced avocado and sesame seeds.

Pairs With

Hot or Cold Sake
Marlborough Sauvignon Blanc
Napa/California Chardonay
Pilsner or Helles