Ingredients

Crispy Panko Sushi Rice

• 1 cup sushi rice
• 2 tbsp mirin
• 1 tbsp rice wine vinegar
• 2 tsp granulated sugar
• 1 tsp sea salt
• 1 cup panko
• 2 tbsp vegetable oil

Sesame Tuna

• 1/4 cup mayonnaise
• 1 tbsp wasabi
• 1 lb sushi-grade tuna loin
• 2 tsp sesame oil
• Salt and freshly ground black pepper to taste
• 12 tbsp toasted black and white sesame seeds

Directions

1 Rinse the rice in several changes of warm water until the water runs clear. Cover the rinsed rice with fresh water and soak for 30 minutes; drain. Place the rice in a medium saucepan with 2 cups of cold water and bring to a boil. Reduce the heat, cover and simmer for 20 minutes. Remove from the heat and let steam for 5 minutes with the lid still on.

2 Meanwhile, combine the mirin, rice wine vinegar, sugar and sea salt and stir until the sugar is dissolved. Pour the mixture over the cooked rice and fluff gently to combine.

3 When the rice is cool enough to handle, divide into four round balls and press down into patties about 4" wide and 1" thick. Allow to cool completely. Press the rice cakes into the panko to cover all sides.

4 Heat the vegetable oil in a non-stick pan over medium heat and cook the cakes for about 3 minutes per side, until crispy and golden.

5 In a small bowl, stir together the mayonnaise and wasabi. Rub the tuna lightly with the sesame oil and season with salt and pepper; press into the sesame seeds.

6 Heat a non-stick pan over medium-high heat and sear the tuna on each side for 1 to 2 minutes, until just crisp on the outside but still very rare inside. Slice into thin slices with a very sharp knife.

7 Place the slices on top of the crispy panko sushi rice, drizzle with the wasabi mayo and serve with seaweed salad and edamame.

Prep & cook time: 2 hours

Serves: 4