SEARED TUNA RICE BOWL
- 8 ounces yellowfin tuna steak (sustainable, sushi grade)
- 1 clove garlic (grated or minced)
- 1 teaspoon freshly grated ginger
- 1/4 cup soy sauce
- 2 teaspoon light sesame oil
- 1 scallion (thinly sliced on a bias)
- 1/2 cup carrot (cut into matchsticks)
- 1/2 cup English cucumber (cut into matchsticks)
- 1 avocado (thinly sliced)
- pickled ginger (to serve)
- wasabi paste (to serve)
- toasted sesame seeds (to garnish)
- nori seaweed sheets (cut into strips)
- olive oil
- kosher salt
- 1 cup sushi rice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- pinch salt
- Place salt block in a cold oven, and preheat to 500ºF. Once preheated, leave the salt block in for at least 15 more minutes.
- Slice the tuna, against the grain, into 1/4-inch thick slices, about 3-inches long.
- Place the preheated salt block on your stove top or in a heat-proof metal carrier. Brush the top of a salt block with a couple tablespoons of olive oil.
- Place a piece of thinly sliced tuna on the salt block and sear for a few seconds on both sides. Cook to desired doneness. Remove and set aside to eat with your rice bowl.
- Prepare the dipping sauce, vegetables and sushi rice ahead of time.
- Dipping sauce: in a small mixing bowl, add the garlic, ginger, soy sauce, sesame oil and scallions, and stir to combine.
- To assemble, divide the sushi rice evenly between 4 bowls. Along one side of the bowl, shingle a few slices of seared tuna. Place separate piles of carrots, cucumbers, and avocado to fill the rest of the bowl. Drizzle some of the ginger-garlic soy sauce on top of the tuna slices and vegetables. Add a small pile of pickled ginger and about a 1/2 teaspoon of wasabi paste to each bowl. To finish, sprinkle with toasted sesame seeds and seaweed sheets.
- Serve with more sauce on the side.
- For the Sushi Rice: rinse rice and cook according to package instructions. While the rice is cooking, dissolve the sugar and salt in the rice vinegar and set aside. When the rice has finished cooking, pour the vinegar mixture over the rice and gently fold to coat. Set aside in a bowl covered with a clean kitchen towel, until ready to use.