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Tuna tataki cakes

Tuna Tataki Cakes

Sesame-crusted tuna tataki over crispy rice little cakes
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Servings 2 people
Calories 2565 kcal

Equipment

  • Cuisinart 360 XL Griddle

Ingredients
  

Main Ingredients

  • 450 g tuna Saku block
  • ¼ cup black sesame seeds
  • ¼ cup light sesame seeds
  • 2 tbsp sesame oil
  • 1 pinch kosher salt
  • ½ English cucumber

Toasted Sesame and Soy Mayo

  • ¼ cup mayonnaise
  • 2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 1 tsp maple syrup
  • ½ tsp sriracha sauce

Sushi Rice

  • 2 cup sushi rice or short grain rice
  • 2 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt

Instructions
 

Sushi rice Cakes

  • Rinse the rice under cold water.
  • Combine the rice with the 2 cups of water.
  • Bring to a boil then reduce to low and cover. Cook for about 15 minutes.
  • Remove from the heat and keep the rice covered for another 15 minutes.
  • Add the rice vinegar, sugar and salt. Mix the rice well.
  • Allow the rice to cool down, then tightly form into small rectangles.
  • Cook the small rectangle on each side on the Cuisinart XL Griddle over medium heat with 1 tbsp of sesame oil.
  • Remove from the heat and top with sauce, cucumber, and then tuna. Enjoy!

Crusted Tuna

  • Brush each side of the tune blocks with sesame oil.
  • Mix the black and white sesame seeds and press the tuna steaks into them, turning to coat each side.
  • Heat the 1 tbsp of sesame oil on the Cuisinart XL Griddle or any other skillet over medium-high heat.
  • Sear the tuna on all the sides until the white seeds have browned slightly. It should take bout 15-30 seconds. Cook the rice cakes at this step to fully enjoy the process.
  • Cut each tuna steak block into ¼-inch thick slices.

Toasted Sesame and Soy Mayo

  • Combine all the ingredients in a mixing bowl and set aside.
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