Portico Tuna with Ponzu Sauce

Directions Print

1. Cook the sushi rice according to the instructions. Place in a ¼ sheet pan and press with another ¼ sheet pan on top to make sure that it will stay as firm as possible. Place in the cooler for at least 4 hours to overnight. Once chilled, take out and cut into 1 X 2 inch pieces (twelve pieces). In a pan with oil, shallow fry the sushi rice pieces on all sides about 1 minute on each side.
2. Season the tuna with salt and pepper and sear in a hot pan for 1 minute on each side and then let rest before slicing.
3. Slice the Fresno chili, radish (very thin), and pick a few leaves of arugula for garnish.
4. To plate, add a thin layer of the aji Amarillo on the bottom and then place 3 pieces of the fried sushi rice. Slice the tuna into twelve pieces and place one piece on each rice bite. Top with the garnishes and sprinkle with the furikake seasoning. Add the ponzu sauce for dipping. Enjoy!