Kamikaze Tuna* Recipe
Sashimi grade tuna, lightly seared to rare in our house kamikaze spice blend. Served with sticky rice and a sweet teriyaki drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Tuna
While the rice is cooking, pat the sashimi grade tuna dry with paper towels. Rub the kamikaze spice blend all over the tuna, ensuring it's evenly coated.
- 3
Sear the Tuna
Heat a skillet over high heat and add a little oil. Once hot, add the seasoned tuna and sear for about 30 seconds on each side, just enough to create a crust while keeping the inside rare. Remove from heat and let it rest for a minute before slicing.
- 4
Plate the Dish
Slice the seared tuna into thin strips. Serve the sticky rice on a plate, top with sliced tuna, and drizzle with teriyaki sauce. Garnish with sesame seeds and finely chopped green onions.
