Short Sands Recipe

Rinse the rice in a fine mesh sieve under cold water until the water runs mostly clear. Drain well.

Combine rinsed rice and 1.1 cups water in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.

Remove from heat, keep covered and let rest 10 minutes.

Meanwhile, if edamame is frozen, blanch in boiling water 2–3 minutes until tender, drain and chill quickly in cold water. Drain well.

Fluff rice with a fork, then stir in rice vinegar, sugar, and 1/4 tsp salt. Fold in edamame. Keep warm or cool to room temperature depending on serving preference.

In a small bowl or jar, whisk together rice vinegar, soy sauce, wasabi paste, honey and lime juice until combined.

Slowly whisk in 3 tablespoons neutral oil until emulsified. Taste and adjust seasoning with salt or extra lime. If too sharp, add a touch more honey. Set aside.

Place chopped carrot and ginger in a small blender or food processor. Add rice vinegar, soy sauce, honey and 1 tablespoon water.

Blend until smooth, then stream in 3 tablespoons oil with the motor running to emulsify. Add salt and additional water, 1 tsp at a time, to reach a pourable dressing consistency. Taste and adjust sweetness or acidity as desired. Strain if you prefer a smoother texture. Set aside.

Pat tuna very dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron or stainless) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Place tuna steak in the pan and sear without moving 45–60 seconds per side for rare to medium-rare (depending on thickness). For a 3/4–1 inch steak, 45–60 seconds per side yields a warm pink center. Adjust time for thickness and desired doneness.

If desired, brush tuna very lightly with sesame oil immediately after cooking for added aroma. Transfer to a cutting board and let rest 2–3 minutes, then slice thinly across the grain into 1/4" slices.

Divide the mixed greens evenly between two bowls (about 1.5 cups greens per serving).

Arrange a portion of the seasoned rice and edamame on one side of each bowl (about 1/2 cup rice mixture per bowl).

Fan sliced seared albacore over the rice and greens (about 6 oz total tuna, 3–4 oz per bowl).

Scatter thinly sliced radishes and cucumber over the greens for crunch and color.

Drizzle wasabi vinaigrette sparingly over the tuna and some greens (about 1 tablespoon per bowl) and finish with carrot-ginger vinaigrette over the remaining greens and rice (about 1 tablespoon per bowl). You can serve dressings on the side if preferred.

Garnish with toasted sesame seeds and sliced scallions. Serve immediately with lime wedges to squeeze over the fish.