Ingredients
INGREDIENTS
For Rice
1 1/2 c. water
1 c. long grain rice
2 T. sesame oil
1/2 c. scallions (chopped)
salt
white pepper
For Ahi
1 1/2 lb. Ahi tuna (sashimi grade) 1 1/2"’ square
loin pieces
1/4 c. black sesame seeds
1/4 c. white sesame seeds
1/2 c. coriander seed crushed
1 t. coarse salt
1 t. black pepper
2 T. peanut oil
For Wasabi Cream
2 c. heavy cream
2 T. wasabi (prepared)
Other ingredients
Peanut oil (for frying)
1-12 oz package wonton skins
1/2 cup cornstarch
1-6 oz jar pickled ginger (fine Julienne)
1 yellow bell pepper (fine dice)
Preparation
For Rice
In a heavy soup pot combine rice and water. Bring to a boil, reduce to low heat and cover. Cook until dry, about 12 to 15 minutes. Stir in sesame oil, scallions, salt and pepper. Reserve warm.
For Ahi Mix together sesame seeds, coriander, salt and black pepper. Coat all sides of tuna in seed mixture. Heat peanut oil in cast iron skillet over high heat. Sear tuna on all sides leaving center rare. Reserve warm. For Wasabi Cream Heat cream to a scald. Add wasabi and wisk well to incorporate. Bring to a simmer and reduce until cream coats the back of a spoon. Transfer to a squirt bottle and reserve warm.
For Fried Wontons Cut wonton skins to 1/16" wide strips. Toss strips in cornstarch to separate. Shake off any excess cornstarch. Heat peanut oil to 350º to 375º. Slowly drop wonton strips in hot oil. Cook until crisp and lightly browned. Drain on paper towels.
TO ASSEMBLE Squirt a zig-zag of wasabi cream on plate. Place one timbale of rice in center of plate. Slice five 1/2" pieces of tuna per plate and arrange around rice. Garnish plate with diced bell pepper and pickled ginger. Place handful of fried wontons on top of rice.
Wine Suggestions Alsatian Pinot Gris (Hugel or Trimbach) Dry German Riesling (Schlossgut Diel or WWE. Dr. H. Tanisch QBA)
