The tuna in this recipe is inspired by @bowlofdelicious seared tuna.
Ingredients:
Tuna:
1 lb tuna, butterflied (can I use that term for fish?) if necessary so tuna is no more than 1.5” thick
2 tbsp soy sauce
1 tbsp honey
1 tbsp extra virgin olive oil
1-2 tbsp fresh ginger, minced
2 cloves garlic, minced
1/2 tsp salt
Freshly ground pepper
Sesame seeds (~ 1/2 cup)
2 green onions
Sushi salad:
1.5 cups uncooked sushi rice, cooked according to package directions
1/4 cup rice vinegar
3 tbsp sugar
1 tsp salt
Grated carrots
Grated purple cabbage
Edamame beans
1 green onion, sliced
Pickled ginger
1-2 avocados
1 sheet nori
1 cup Rice Krispies
Spicy mayo (aka mayo mixed with sriracha hot sauce)
Hoisin sauce
Directions:
Mix together soy sauce, sesame oil, honey, garlic, ginger, salt and pepper. Pour over tuna and allow to marinate for about an hour.
In the meantime, prepare sushi rice. Bring vinegar to a boil with sugar and salt, stirring until sugar is dissolved. Remove from heat and pour over rice. Mix in carrots, cabbage, edamame, green onions and pickled ginger to cooked rice.
Preheat oven to 350°F. Toast Rice Krispies in the oven for about 5 minutes, until golden. Set aside.
Remove fish from marinade and coat generously in sesame seeds (I place the sesame seeds in a bowl and dipped the tuna into the seeds on both sides). Top with green onions.
Heat oil over medium high heat. Sear tuna for 1.5-2.5 minutes per side, depending on desired doneness.
Allow tuna to cool for a few minutes and slice.
In the meantime, mix Rice Krispies with a small amount of spicy mayo.
Top sushi rice with tuna, Rice Krispies, avocado, additional spicy mayo and hoisin.
Erin Eats 