A beautiful but easy to make appetizer with many wonderful textures.

Tuna tower on panko crusted sushi rice cake

• Servings: 4
• Yield: 4
• Prep Time: 1 hr 30 min
• Cooking Time: 40 min

Ingredients

• 1 lb. fresh yellowfin tuna
• 1 mango
• 2 avocados
• 1 bunch cilantro
• 3 tbsn. sesame seeds
• 3 tbsn soy sauce
• 2 tbsn olive oil
• 2 tbsn rice wine vinegar
• 2 cups cooked and seasoned sushi rice
• 2 cups panko breadcrumbs
• 1 egg beaten
• Vegetable oil for frying
• Tobiko, wasabi sauce, and pickled ginger for garnish

Preparation

1. Press cooked sushi rice into a small glass dish so the rice is no more than a ½ inch thick. Refrigerate for at least one hour
2. Dice tuna and mango and place in a bowl
3. Add a ¼ cup of chopped cilantro or more or less to taste
4. Add olive oil, soy sauce, rice wine vinegar, and sesame seeds
5. Mix well and refrigerate
6. Slice avocados, cover with plastic wrap if not using immediately
7. Remove rice from fridge and press a three inch mold into the rice to make four rice wheels.
8. Gently egg and panko rice wheels and fry until golden brown
9. Drain rice wheels on a paper towel and let cool for 5 minutes
10. Place the round mold on a rice wheel and fill halfway with the tuna mixture.
11. Add a layer of sliced avocado, then top of with more tuna mixture, pressing down a bit to pack it
12. Carefully remove the mold and to tuna with tobiko
13. Garnish or design the plate as you like!

Recipe Tags

• 30 Minute Meals
• Seafood
• Asian