Hort Sands Recipe

Rinse the sushi rice under cold water until the rinse water runs mostly clear to remove excess starch. Drain.

Combine the rinsed rice and 360 ml water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While rice rests, whisk together 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. Gently fold this seasoning into the warm rice. Keep covered and set aside to cool slightly.

If using frozen edamame, thaw and warm according to package instructions; drain well. Pat dry.

Trim and thinly slice radishes on a mandoline or sharp knife. Thinly slice scallions on the bias. Julienne or shred the peeled carrot (reserve 1 medium carrot piece for the carrot-ginger vinaigrette if using fresh carrot in dressing).

Toss mixed greens lightly and keep chilled until assembly. If using microgreens or cilantro, rinse and spin dry.

In a small bowl, whisk together 2 tbs yogurt (or mayonnaise), 1 tbs rice vinegar, 2 tbs neutral oil, 1/2 tsp wasabi paste, 1/2 tsp soy sauce, and 1/2 tsp honey until smooth.

Season with 1/8 tsp salt and add up to 1 tsp water to reach a pourable consistency. Taste and adjust wasabi or salt to preference. Chill until ready to use.

Place 1 medium chopped carrot and 1 tbs chopped fresh ginger in a blender or food processor. Add 2 tbs rice vinegar, 3 tbs neutral oil, 1/2 tsp soy sauce, 1/2 tsp honey and 1/8 tsp salt.

Blend until very smooth, adding up to 1 tbs water to achieve a smooth, pourable vinaigrette. Adjust seasoning to taste and refrigerate until assembly.

Pat the 12 oz albacore tuna dry with paper towels. Cut into 4 equal portions (about 3 oz each) if not already portioned. Lightly season both sides with 1/4 tsp salt and 1/4 tsp black pepper.

In a shallow dish, combine 2 tbs soy sauce, 1 tsp sesame oil and 1 tsp grated fresh ginger. Add the tuna and let sit 5 minutes to pick up flavor (do not marinate for long; just a quick glaze). Remove tuna and pat off excess marinade (reserve marinade for brushing).

Heat 1 tbs neutral oil in a heavy skillet over high heat until shimmering. Sear the tuna 30-45 seconds per side for rare (adjust to 1–1.5 minutes per side for medium). During the last 15 seconds, brush with the reserved soy-ginger marinade and sprinkle 1 tbs toasted sesame seeds on top.

Remove tuna and let rest 2 minutes, then slice thinly across the grain into 1/4-inch slices.

Divide the seasoned rice evenly among four bowls (about 3/4 cup cooked rice per serving).

Arrange 1 cup mixed greens, 1/4 cup edamame, several radish slices, and a small handful of julienned carrot on top of each rice portion.

Fan 3 oz worth of the sliced seared albacore over each bowl.

Drizzle about 1 tbsp wasabi vinaigrette and 1 tbsp carrot-ginger vinaigrette over each bowl, or serve the dressings on the side for guests to add to taste.

Garnish each bowl with sliced scallions, a sprinkle of toasted nori strips or furikake (optional), and a lime wedge on the side. Serve immediately so the tuna stays warm in contrast to the chilled greens.