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Sesame tuna steaks with nori rice

A recipe from the Good Food collection.


Sesame tuna steaks with nori rice
Sesame tuna steaks with nori rice
  • 4 × 200 g tuna steaks
  • ¾ cup (115 g) sesame seeds
  • 1 cup (200 g) medium-grain rice
  • 2½ tablespoons rice wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 sheet nori, finely shredded
  • ¼ cup (60 ml) peanut oil
  • ½ cup (125 g) Japanese or whole-egg mayonnaise
  • 2 teaspoons wasabi paste
  • pickled ginger, to serve


1. Coat the tuna steaks in the sesame seeds, pressing down to coat well. Refrigerate until needed.

2. Wash the rice until the water runs clear, then place in a saucepan with 2 cups (500 ml) water. Bring to the boil, then reduce the heat to as low as possible and cook, covered, for 10–12 minutes. Turn off the heat and leave, covered, for 5 minutes. While hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt. Stir with a fork to separate the grains and fold in the shredded nori. Keep warm.

3. Heat the oil in a large frying pan, add the tuna and cook for 1–2 minutes on each side, or until the sesame seeds are crisp and golden. The tuna should still be a little pink in the middle. Drain on paper towels.

4. Spoon the rice into lightly greased ½ cup (125 ml) ramekins, pressing down lightly, then invert onto each plate and remove the ramekin. Combine the mayonnaise and wasabi paste in a small bowl. Serve the tuna alongside the rice mould with some wasabi mayonnaise on the side and garnished with pickled ginger, if desired.

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