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4 x 200g
tuna steaks
3/4 cup
(115g) sesame seeds
1 cup
(200g) medium grain rice
2 1/2 tbsp
rice wine vinegar
1 tbsp
mirin
1 tsp
sugar
1 sheet
nori, finely shredded
1/4 cup
(60ml) peanut oil
1/2 cup
(125g) Japanese or whole egg mayonnaise
2 tsp
wasabi paste
pickled
ginger, to serve |
Method :
- Coat the tuna steaks in the sesame
seeds, pressing down to coat well.
- Refrigerate until needed.
- Wash the rice until the water runs
clear, then place in a saucepan with 2 cups (500ml) water.
- Bring to the boil, then reduce the
heat to as low as possible and cook, covered for 10-12 minutes.
- Turn off the heat and leave,
covered for 5 minutes.
- While hot, pour on the combined
rice wine vinegar, mirin, sugar and 1/4 tsp salt.
- Stir with a fork to separate the
grains and fold in the shredded nori.
- Keep warm.
- Heat the oil in a large frying
pan, add the tuna and cook for 1-2 minutes on each side, or until
the sesame seeds are crisp and golden.
- The tuna should still be a little
pink in the middle.
- Drain on paper towels.
- Spoon the rice into lightly
greased 1/2 cup (125ml) ramekins, pressing down lightly, then invert
onto each plate and remove the ramekin.
- Combine the mayonnaise and wasabi
paste in a small bowl.
- Serve the tuna alongside the rice
mould with some wasabi mayonnaise on the side and garnished with
pickled ginger, if desired.
Ready to eat in 30 minutes.
Serves 4
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