Ingredients
Method
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.
Note
