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| California Rolls |
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| Seared Ahi Tuna |
Seared Ahi Tuna
1 skinless Ahi (yellowfin) tuna steak. 8 oz. About 1 1/2 inches thick
Grape seed oil or any high heat oil
Toasted sesame seeds
Rub your tuna steak with oil on all sides.
Pour a bit of oil into a pan and heat on med- high until hot.
Roll tuna in sesame seeds, covering all sides completely.
Add tuna to hot pan and sear on all sides, about 30-45 seconds per side.
The interior of the tuna will be rare. Do not overcook.
Remove from pan and rest 5 minutes.
Slice as needed for sushi or by itself.
Serve with wasabi and pickled sushi ginger.
One tuna steak served our family of four. I accidentally purchased two and was overwhelmed with leftovers. Not recommended.
Wasabi does serve a purpose!
Historically, it has been used as an antimicrobial/ antibacterial to help prevent food poisoning while eating raw fish.
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| California Rolls |
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| Brown rice on a nori sheet |
Cook rice amount desired. Brown, white, sushi and jasmine all work. Once finished cooking, add a few splashes of rice wine vinegar and a bit of soy sauce. The rice should be slightly sticky.
Add the rice to a nori sheet, shiny side down, with a wet spatula or spoon. I use a flat wooden spatula for this. Wet often in a bowl of water when too sticky. Spread and flatten rice.
Add filling amount to the middle of your nori and rice, leaving a 1/2 inch empty border on side farthest from you.
Roll from the side closest to you, pressing gently along the roll for evenness.
Once you reach the edge without rice, wet the nori so the sides will bond.
Place seam side down to rest.
Dip a knife in a cup of water between each slice to keep from sticking and tearing apart.
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| Add strips of cucumber, carrots and avocado |
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| Seared Ahi Tuna with jasmine rice roll. Wasabi and sushi ginger. |
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| Seared Ahi tuna roll with avocado and brown rice |
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