Ahi Rice Towers
Chef Andre Guerrero of Max Restaurant - Sherman Oaks, CA
Adapted by StarChefs

Yield: 6 Servings Ahi Rice Towers on StarChefs


    Rice Cakes:
  • 1 ½ cups short grain rice (Calrose variety)
  • 1 ¼ cups water
  • Canola oil, as needed
  • ½ pound sushi-grade Ahi tuna
  • Salt and pepper
  • Canola oil, as needed
  • 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
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.

Are you low carb conscious?

Published: July 2004