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Ahi Rice Towers
Chef Andre Guerrero of Max Restaurant - Sherman Oaks, CA
Adapted by StarChefs
Yield: 6 Servings 
Ingredients:
Rice Cakes:
- 1 ½ cups short grain rice (Calrose variety)
- 1 ¼ cups water
- Canola oil, as needed
Tuna:
- ½ pound sushi-grade Ahi tuna
- Salt and pepper
- Canola oil, as needed
Garnish:
- ¼ cup powdered wasabi
- 2 ounces seasoned rice vinegar
- 3 ounces seasoned seaweed salad, minced
- 2 ounces daikon root, grated
- 2 tablespoons pickled ginger, minced
- 3 ounces wasabi tobiko (wasabi-flavored flying fish roe)
- Shredded nori seaweed, for garnish
- Soy sauce, as needed
Method:
For rice cakes:
Place rice in a sieve and rinse under cold water. Drain. Add to a
medium saucepan with the water and bring to a boil. Cook until most
of the water has evaporated. Reduce heat to the lowest setting and
cover tightly. Cook for another ten minutes. Remove from heat and
let sit for ten minutes. Spread rice on a sheet pan and cool slightly.
Place a heaping Tablespoon of rice inside a small biscuit cutter (about
1-inch in diameter) and press rice down to form a compact cylinder.
Unmold, transfer rice cake to a sheet pan, and repeat this process
until all of the rice has been used.
Heat a nonstick skillet with canola oil. Carefully place rice cakes
in the hot oil and cook until they turn a light golden brown color.
Flip and cook other side. Transfer to a plate lined with paper towels
to drain.
For tuna:
Cut tuna into long rectangular sections and season with salt and
pepper. Heat a sauté pan with a little canola oil over high
heat. Sear tuna for about ten seconds on each side. Remove from
pan and cool. Cut into ¼-inch thick slices.
For garnishes and assembly:
In a small bowl, whisk enough water into the wasabi powder until
it resembles a smooth paste. Place three rice cakes on a plate for
one portion. Drizzle a little bit of the seasoned rice vinegar over
each rice cake followed by a small dab of wasabi paste. Top with
a pinch of minced ginger, a slice of tuna, a small portion of seaweed
salad, a pinch of grated daikon, and a dollop of wasabi tobiko.
Top with a small thatch of shredded nori. Serve with extra wasabi
paste and soy sauce.
Wine Pairing:
A fine sherry such as the E. Lustau Puerto Fino Sherry.
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