Tuna Tataki Cakes
Sesame-crusted tuna tataki over crispy rice little cakes
Servings: 2 people
Calories: 2565kcal
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
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
Serving: 1oz | Calories: 2565kcal | Carbohydrates: 24g | Protein: 121g | Fat: 221g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 2013mg | Potassium: 1563mg | Fiber: 9g | Sugar: 8g | Vitamin A: 9943IU | Vitamin C: 2mg | Calcium: 791mg | Iron: 16mg