Crispy Tataki* Recipe

Cook and season rice

Rinse 1 cup sushi rice under cold water until the water runs clear. Combine rice with 1.1 cups water in a small saucepan, bring to a simmer, cover, and cook over low heat for 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Stir in 1 tbsp rice vinegar and 1 tsp sugar while fluffing gently; let cool slightly.

Form rice cakes

While still warm but cool enough to handle, press rice into a lightly oiled small square or round mold (or use your hands) to form six compact cakes about 2.5–3 inches wide and 3/4 inch thick. Place on a tray lined with parchment and refrigerate 30 minutes to firm (or freeze 10–15 minutes).

Pan-fry until crispy

Heat 1 cup vegetable oil in a skillet over medium-high until shimmering (or 350°F). Add rice cakes in batches, pressing gently with a spatula so the bottom crisps evenly. Fry 2–3 minutes per side until golden brown and crisp; reduce heat if browning too fast. Alternatively shallow-fry with less oil, adding 1 tbsp oil and cooking 3–4 minutes per side. Drain on paper towels and lightly brush or spray with neutral oil to restore gloss and crispness.

Prepare cucumber

Peel strips from the cucumber if desired and thinly slice on a bias into 1/8-inch half-moons. Place slices in a bowl and sprinkle with 1 tsp kosher salt. Toss and let sit 5 minutes, then gently squeeze out excess water using your hands or a clean towel.

Make quick marinade

Whisk together 3 tbsp rice vinegar, 1 tbsp mirin, 1 tsp sugar, and 1 tsp toasted sesame oil until sugar dissolves. Add chopped chives and toss with the cucumber slices. Refrigerate for at least 10 minutes while you prepare other components so flavors meld.

Season tuna

Pat the 12 oz tuna loin dry with paper towels. Evenly press the 2 tbs coarsely cracked black pepper and 1 tsp sea salt onto all sides of the tuna to form a pepper crust.

Sear and rest

Heat 2 tbsp neutral oil in a heavy skillet (cast iron recommended) over very high heat until shimmering and just smoking. Sear tuna 20–30 seconds per side, rotating to get all faces, so exterior is darkly seared while interior remains rare (about 10–15% cooked). Remove and let rest 3–5 minutes. Using a very sharp knife, slice tuna crosswise into 1/4-inch-thick slices.

Prepare avocado

Halve, pit, and scoop the avocado into a bowl. Gently mash with 1 tbsp lime juice to prevent browning; keep slightly chunky for texture. Season lightly with a pinch of salt if desired.

Make wasabi dressing

Whisk together 3 tbsp mayonnaise, 1 tsp prepared wasabi paste, 1 tsp soy sauce, and 1 tsp lime juice. Thin with up to 1 tsp water to reach a pourable but creamy consistency. Taste and adjust heat by adding more wasabi if desired.

Place one crispy rice cake in the center of individual starter plates (makes six). Spoon a tablespoon of the mashed avocado onto each rice cake and gently spread to form a base layer.

Arrange 3–4 slices of seared tuna fanned across the avocado on each cake. Top or tuck a small mound (about 1–2 tbsp) of marinated cucumber alongside the tuna.

Drizzle 1/3 tsp soy sauce artistically around each plate and dot or lightly drizzle 1 tsp wasabi dressing over the tuna slices. Sprinkle a pinch (about 1/8 tsp) of toasted sesame seeds over the tuna and avocado, then finish with a small pinch of flaky sea salt to taste.

Garnish each stack with a small tuft of micro wasabi (about 1 tbsp per plate) on top of the tuna or beside it for visual contrast and a fresh wasabi bite.

Serve immediately so the rice remains crisp and tuna is cool and rare. If preparing ahead, keep rice cakes warm/crisp and assemble just before serving.