Scott:
Ana:
Alex:
Ingredients
- • 1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). • 3 tbsp rice vinegar. • 1 tbsp sugar. • 2 tbsp black sesame seeds. • pinch of salt. • 7 oz bluefin tuna. • 7 oz salmon. • 1/4 cup + 1 tbsp japanese m
- 1/4 cup + 1 tbsp japanese mayo. • 3 tbsp sriracha. • 2 tsp tamari (plus more for the sauce). • 2 serranos (one sliced and one finely chopped). • 3 scallions (chopped, separate white and green part). • 2 tsp sesame oil. • 1 english cucumber
- 2 avocados (sliced). • 1/2 orange. • 1/2 lemon. • shichimi togarashi. • toasted nori
Steps
1. Mix the rice vin, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight.
2. Chop the salmon and tuna. Add to a bowl with the japanese mayo, sriracha, sesame oil, tamari and green part of the scallions.
3. Assemble the bundt starting with the rice on the bottom, add in cucumber, spicy tuna mixture and avocado, press in the rest of the rice. Using a plate, flip it over.
4. Mix the white part of scallions, chopped serranos, orange and lemon juice. Add tamari to taste.
5. Top the bundt with nori pieces, togarashi and serrano slices.