Sesame tuna steaks with nori rice

  • 35 mins cooking
  • Serves 4
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Sesame tuna steaks with nori rice
  • 1 cup (200g) japanese rice (koshihikari)
  • 2 cup (500ml) water
  • 4 tuna steaks (600g)
  • 3/4 cup (115g) white sesame seeds
  • 1/2 cup (125g) mayonnaise
  • 3 teaspoon wasabi paste
  • 2 1/2 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 (sheet) toasted seaweed (yaki-nori), shredded into flakes
  • 1/4 cup (60ml) peanut oil


Sesame tuna steaks with nori rice
  • 1
    Place rice in large bowl, cover with cold water. Stir; drain. Repeat process two or three times until water is almost clear. Drain rice in strainer; stand 10 minutes. Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat; stand rice, covered, 5 minutes.
  • 2
    Meanwhile, coat tuna in seeds, pressing down to coat well. Refrigerate.
  • 3
    Combine mayonnaise and wasabi in small bowl.
  • 4
    Combine vinegar, mirin, sugar and salt in small bowl; pour over hot rice, cutting through with fork to separate grains. Fold in seaweed; keep warm.
  • 5
    Heat oil in large frying pan; cook steaks 1-2 minutes each side or until seeds are crisp and golden (tuna should still be pink in the middle). Drain on absorbent paper.
  • 6
    Serve tuna with rice and wasabi mayonnaise


The crunchy sesame seed crust on the tuna gives a nutty aroma while leaving the tuna rare.

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