Sakamoto Tuna Tataki Recipe
SEARED ALBACORE TUNA, CRISPY RICE CAKE & WASABI AOILI. SOY GINGER GLAZE, JALAPENO & CILANTRO.
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Ingredients
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Tuna and Marinade
Crispy Rice Cake
Wasabi Aioli
Garnish
Method
Prepare Tuna
Sear Tuna
Heat a skillet over high heat. Remove tuna from marinade and sear for about 1-2 minutes on each side for rare doneness. Remove from heat and let it rest.
Make Crispy Rice Cake
Cook Sushi Rice
Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until water is absorbed. Let it cool slightly.
Form and Fry Rice Cakes
Mix the rice vinegar and salt into the cooked rice. Once cool, form rice into small cakes. Heat vegetable oil in a skillet and fry rice cakes until golden brown and crispy on both sides.
Prepare Wasabi Aioli
Make Aioli
In a bowl, mix mayonnaise, wasabi paste, and lemon juice until smooth and well combined.
Assemble the Dish
Plate the Dish
Place a crispy rice cake on a plate, slice the seared tuna and arrange it on top. Drizzle with soy ginger glaze, add jalapeno slices, and sprinkle with chopped cilantro. Serve with wasabi aioli on the side.