Xen Tuna Loin with Sushi Rice Blocks

When we lived near Bel Air Maryland we met and became friends with the sushi Master at Xen 16. He had worked many years and all over the world, so we would try all kinds of sauces and flavors with him. He worked long days starting at the docks before dawn, but always had time for us. I haven’t mastered the art of sushi yet, but this dish is inspired by the things that Chef taught me.

Ingredients
Sushi Rice Sticks
8 oz uncooked sushi rice
12 oz water
3 tbsp sake divided
2 tbsp jalapeno or Thai pepper cored and finely chopped
1 tsp toasted sesame seeds
2 tbsp ginger finely chopped
1 tsp mirin
1 tbsp rice vinegar
¼ cup plus 1 tbsp peanut oil

Tuna
.5-.75 lb. tuna loin
1 large avocado peeled and sliced
Juice of 1 lime
3 tbsp “Magic Sauce” (in a squeeze bottle) or oyster sauce
1 tbsp peanut oil

Make the rice per package directions, replacing 2 tbsp water with sake. Once it’s done add the remaining ingredients except peanut oil and mix well.
Line a 9 X 9 or similar sized baking pan with wax paper then spoon in the rice mixture. Level it off with the spoon and press down with another pan until its compressed. Move to the freezer so that it firms up prior to cooking (at least 1 hour).
Drizzle lime juice on the slices of avocado, salt, and pepper to taste and set aside.
Once the rice is frozen, remove from the pan by turning upside down, cut the block in half , then cut “sticks or blocks” about ¾” wide. I usually freeze half since I’m only making two servings.
In a large cast iron skillet, drop in the ¼ cup peanut oil and bring up to about 375 °F. Drop the rice blocks in and cook on all sides, turning carefully- keep the heat at 375 °F!
Once the rice blocks are done move them to plates, drop the other tbsp of peanut oil into the pan, check the temp and drop in the tuna loin. Sear the first side about 90 seconds, turn over and sear the other side another 90 seconds. Then pick it up with tongs and run the sides of the loin on the pan and remove, allow to rest for about 5 minutes.
Drizzle the “Magic Sauce” (I use Helen Rennie’s recipe) over the rice blocks slice the tuna on the bias and lay over the blocks, then lay the avocado on top. Garnish with sesame seeds.