"Avocado Toast" Tuna, Rice, Avocado

This was my opening course to the my very special dinner with Prince Harry and Meghan about a week ago. From the picture it doesn’t look like a whole lot and I wished I could have captured a better picture of this recipe to do it a bit more justice. But the fact of the matter is, when you have dinner parties, you are trying to serve multiple courses, and you are the one doing all the work, the last thing you normally have time to do is a take a perfect picture of food in the perfect setting or lighting. I don’t have a studio and 99% of the pictures I take are either during or after a meal. I wish I had the time or had the set-up like most bloggers where they have a whole routine around how they present a recipe including a professional camera. My recipes are last minute, and usually all done in one days time frame with the exception of a sauces leftover or something along those lines. Here is the recipe I hope you enjoy it!

Recipe ingredients

1 1/2 cups of sushi rice

2 slices of ginger

1 tbsp of shiso furikake

1/4 cup of green onions

3 tbsp of rice wine vinegar

2 tbsp of white soy sauce

1/2 tsp of togarashi

1 tbsp of sesame seeds

Pinch of salt

3 tbsp of sesame oil and 3 tbsp of vegetable oil for frying

1 lb of ahi tuna, hamachi, or salmon sliced thin

2 avocados sliced thin

2 tbsp of sesame sauce

2 tbsp of kimchi aioli

1 tbsp sesame seeds

1 tsp of togarashi

1 tbsp of chives

Recipe Instructions

For the sushi rice,

In rice cooker bowl, rince the sushi rice for three minutes under cold water using your hand to move the rice around in the water and rinse off as much starch as possible. Thren throw all the water away and fill the water up past the rice until the first line on your index finger (quarter inch) Place the rice in the rice cooker along with two slices of ginger. Shut the lid to the rice cooker and press cook. Allow to cook for roughly 20 minutes or until the cooker shuts off. Then take the rice out of the rice cooker and scoop the rice out into a large bowl. Then add all of the remaining ingredients and mix well. Taste the rice and adjust the seasoning if need be. Then place the rice into a rectangular casserole dish or something similar pressing down either with a spatula or wet hands to make the rice uniformly the same for the whole container. The rice should be about a quarter inch thick. Place in the refrigerator for two to three hours so the rice can “set” firmly. Then taking a triangular cookie cutter cut triangular rice cakes. Keep cold until you are ready to fry them.

For the tuna,

Slice the tuna thinly and place closely together on a cutting board lined with plastic wrap. Then once you have all the tuna sliced add a top layer of plastic (so the tuna should be sandwiched in between to pieces of plastic). With a mallet, lightly flatten the tuna so it is all about the same thickness (1/8 inch). With the same triangular cookie cutter, cut the tuna to match the rice cake. Set the triangular tuna slices aside on a plate until your ready to plate. About 20 minutes before you are ready to serve add the ponzu to the tuna and allow to marinate.

Do the same process with avocado.

To finish,

In a large saute pan add sesame and vegetable oil on medium high heat. Then add a few rice triangles to the pan. Fry for 2 minutes on each side or until golden brown. Take out and drain on a paper towel. Add a spoonful of sesame sauce on top of the rice cake. Then add the tuna and the kimchi aioli. Top with a the avocado, sesame seeds, salt, chives, and togarashi. Serve and enjoy!