**Note: I got a little distracted while cooking the damn tuna steak. What started as a quick sear turned into cooking the darn thing almost all the way through. Please don’t be like me, people – keep hot guys out of the kitchen.**
I like to break things and food is no exception. Deconstructed food started in my home when my daughter was a toddler and wouldn’t eat food that had sauces or meals that were already put together. She liked to see the parts that made it whole rather than the food put together. Her plates were little piles of segregated food.
I’ve taken this process a little further here – taking apart a Spicy Tuna Roll and putting it back together in a new way: A bed of rice with toasted sesame seeds and nori strips and wasabi crusted tuna topped with spicy mayonnaise.
I’m so pleased with myself.
This will make a solid 4 servings.
- 1/2 cup mayonnaise
- 2 hefty Tablespoons Srichia sauce
- 1/4 teaspoon sesame oil
Mix everything together in a bowl. Taste to see if it’s needs more or less spice and adjust as needed. Set aside until ready to serve.
Rice with Toasted Sesame Seeds and Nori:
- 1 cup long-grain rice (white or brown)
- 2 cups chicken stock or water
- 2 Tablespoons sesame seeds
- 2 Tablespoons shredded nori (I used Annie Chun’s Seaweed Snacks)
Bring your water or broth to a boil and salt if desired. Stir in rice, reduce heat, cover with a lid and allow to simmer for 20 minutes.
While the rice is cooking, lightly toast the sesame seeds in a small pan over low heat. Toss frequently so that they don’t burn. The color should be lightly golden brown.
When rice is ready, remove from heat and let stand covered for 5 minutes or until the liquid is absorbed. Fluff with a fork and stir in the sesame seeds and shredded nori.
Wasabi Crusted Tuna:
- (4) 6 oz portions of Tuna Steak
- 1/4 cup of flour for dredging
- 2 medium eggs
- 2 tablespoons low sodium soy sauce
- 1/2 cup panko bread crumbs
- 1 tablespoon + 1/2 teaspoon wasabi powder
- salt and pepper
- 2 Tablespoons oil
You’ll need three dishes to set up a breading station. One for flour, one for eggs, and one for panko.
Season the flour in it’s dish with a little salt and pepper. Use a fork to mix together.
In the second bowl, combine the eggs, soy sauce, 1/2 teaspoon of wasabi powder and a splash of water. Stir to combine to an even mixture.
In the third dish combine the panko, 1 tablespoon wasabi powder and a little black pepper.
Dip a tuna steak into the flour, then shake off the excess. Next, run the tuna through the egg mixture to coat it lightly. Let any excess fall back into the bowl. Finally, lay the tuna in the panko mix, turn it over and press it into the breading to coat. Lay on a wire rack or wax paper until ready to use. Continue this process for the remaining tuna steaks.
When everything is coated and ready, heat a large skillet over medium-high heat. Add the oil and when hot, place the tuna into the pan and cook for approximately 2 minutes on each side. If your pan is smaller, you may have to do this in batches. The inside will be a dark purpley red and not cooked through like the picture up there, unless that’s what you’re into. *Smacks head*
Slice thinly and prepare to plate your busted sushi!
To plate, put a portion of rice on your plate and top with sliced seared tuna and drizzle with spicy mayonnaise. Sprinkle a little more sesame seeds and nori if you’re so inclined.