Seared tuna on sushi rice

By Carly Pildis February 18, 2021

This recipe is easy, beautiful, healthy, and delicious. If your kids are too little for raw fish, just give them a bowl of sushi rice with avocados and cucumbers, and lox if they are big enough. A bowl of edamame or a cucumber salad goes great with this dish.

Ingredients

1 pound tuna steaks
4 scallions
3 tablespoons of ginger, peeled and sliced thick
1 cup soy sauce
2 tablespoons mirin
2 cups sushi rice
3 tablespoons wasabi
1 cup black sesame seeds
Sesame oil
1 bunch radishes
Vinegar
Toasted Nori

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Whisk together soy sauce, mirin, ginger, scallions, and 2 tablespoons of wasabi in a large bowl. This will be our marinade. Dunk the tuna in, cover in plastic wrap and return to the fridge for half an hour. Flip and allow to marinate another hour.

While you’re waiting, make sushi rice. I like to do this whole thing in an instant pot because then it’s a one-pan dish, but a rice cooker or a regular old pot works too. I used the official instant pot sushi rice recipe, just remember to season the water with a sprinkling of salt first. Otherwise, simply make the rice as directed and season with 2 tablespoons of mirin and a tablespoon of sugar after cooking. Once the rice is complete, set it in individual bowls. When It’s cooled you will be able to invert the bowls and the rice will make a perfect raised semicircle on each plate which you can then layer fish on top of.

When the rice has finished marinating, drizzle sesame oil in your pan and bring it to high heat, so the oil is bubbling. Lay black sesame seeds on a plate and coat both sides of the fish in sesame seeds. Sear tuna quickly, 2 minutes on the first side, one minute on the second side. Set aside to rest for ten minutes, like you would resting a steak. Take that beautiful marinate you made and our it back into your pan, deglazing as you go. Bring it to a boil and then lower and simmer for about 15 minutes. Drain and set aside.

Quarter the radishes and drizzle with vinegar. Slice some scallions for garnish. Invert your bowls onto the plate for some beautiful mounds of rice. Artfully place Tuna over the top and drizzle with a little sauce and garnish, reserving the rest of the sauce for dipping. Serve with Wasabi.

Lie and say dinner will be ready in 10 minutes and have a cup of tea in total silence. Now that’s some self-care! Shabbat Shalom!

Read more about burn out, self care and nourishing yourself this Shabbat here.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount